Look no further for a salad to bring to your 4th of July potluck. I made Quinoa Salad with Watermelon & Feta this weekend and what a hit! Okay, I admit, my only taster was Scott, but he doesn’t gush about food I make all the time. The apple cider vinegar adds a unique and compelling flavor – making it a definite standout. I trimmed the recipe down for 2 (rather than 8-10) and see no reason why it wouldn’t be as delicious in its full form.
Some notes on my changes
- I used 1/2 cup uncooked quinoa. To cook: Drain the quinoa. Add quinoa and 1 cup water to a saucepan. Bring that to a boil. Once boiling, reduce heat and cover for 15 minutes to finish cooking. Set aside in a bowl to cool to room temperature.
- For the salad – I used 1 cup cubed seedless watermelon, 1 1/2 tbsp. finely chopped flat-leaf parsley, 1 1/2 tbsp. crumbled feta (I like the Whole Foods brand)
- For the dressing – I used 1/2 tbsp. apple cider vinegar, 1 tbsp. extra virgin olive oil, 2 tsp. fresh lemon juice, about 2 tbsp. finely chopped sweet onion, salt + pepper to taste