(Picture coming soon!)
Total Time: 2.5 hours, Serves: 4
Ingredients:
- 2 cups water
- 1 cup quinoa
- 1 pinch salt
- 1/4 cup olive oil
- 1/2 teaspoon sea salt
- 1/4 cup lemon juice
- 2 ounces crumbled Terrell Creek Finley Feta
- 2 cups halved cherry tomatoes
- 1 cucumber, diced
- Chopped green onion, to taste
- 2 carrots, grated
- 1 cup fresh parsley, chopped
Directions:
- Cook Quinoa according to package directions and cool to room temperature
- In a a large bowl, combine all other ingredients, stir in cooled quinoa
- Refrigerate for at least two hours
Please note, this salad does get better the longer it is allowed to set.
Note: This is a Terrell Creek Farm Original Recipe.
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