Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Rice Cooker Quinoa Salad with Dried Cherries and Feta
Bold flavors make this quinoa salad a welcome side dish to any meal. Fresh mint and cilantro, crisp cucumber and a lime dressing accompany tangy feta and tart dried cherries.
Course
Salad, Side Dish
Cuisine
American
Season
Fall, Spring, Summer
Key Ingredient
Cherry, Feta Cheese, Quinoa
Diet
Gluten-free, Vegetarian
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
servings
Calories
287
kcal
Author
Charity Beth Long
Ingredients
Quinoa Salad
3
cups
quinoa
4
cups
water
2
cups
cucumbers,
peeled, seeded and diced
1
cup
dried cherries
3/4
cup
crumbled feta
1
bunch
cilantro,
chopped
1/4
cup
mint,
chopped
Lime Dressing
2
limes,
juice and zested
6
tablespoons
extra virgin olive oil
1
tablespoon
honey
salt and pepper to taste
Instructions
Combine quinoa and water in the bowl of a rice cooker and add a generous pinch of salt.
Cook using rice setting.
Once the quinoa is cooked, remove the bowl from the rice cooker and fluff the quinoa with a fork.
Chill quinoa in the fridge.
Meanwhile, make the lime dressing by combining the juice, zest, olive oil and honey.
Season dressing to taste with salt and pepper.
Once the quinoa is cooled, add the cherries, cucumber, feta, mint and cilantro and toss.
When ready to serve add the dressing and mix thoroughly.
Notes
If you don't have a rice cooker or Instant Pot, cook according to package directions.
Nutrition
Calories:
287
kcal
|
Carbohydrates:
38
g
|
Protein:
8
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Cholesterol:
8
mg
|
Sodium:
114
mg
|
Potassium:
295
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
510
IU
|
Vitamin C:
4
mg
|
Calcium:
87
mg
|
Iron:
2
mg