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Bobby Flay Quinoa Salad

Bobby Flay Quinoa Salad
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Bobby Flay’s quinoa salad is a Mediterranean-inspired, protein-packed dish made with fluffy quinoa, crunchy veggies like cucumbers and bell peppers, tangy feta cheese, and a citrusy vinaigrette. It’s a versatile and nourishing salad that’s equally delicious served cold or at room temperature.

Ingredients

  • Quinoa (rinsed) – 1 cup

  • Water or vegetable broth – 2 cups

  • Red bell pepper (diced) – 1

  • Cucumber (deseeded, diced) – 1 cup

  • Cherry tomatoes (halved) – 1 cup

  • Red onion (finely chopped) – ¼ cup

  • Kalamata olives (halved) – ½ cup

  • Feta cheese (crumbled) – ½ cup

  • Fresh parsley and mint (chopped) – ¼ cup each

For the dressing:

  • Fresh lemon juice – 3 tablespoons

  • Olive oil – ¼ cup

  • Dijon mustard – 1 teaspoon

  • Garlic (minced) – 1 clove

  • Salt and black pepper – To taste

Instructions

  • Cook the quinoa – Rinse quinoa under cold water. Combine with water or broth in a pot. Bring to a boil, reduce to low, cover, and simmer for 15 minutes. Let cool.

  • Prepare the vinaigrette – In a bowl, whisk together lemon juice, mustard, garlic, and olive oil until emulsified. Season to taste.

  • Chop the vegetables – Dice peppers, cucumbers, and onions. Halve cherry tomatoes and olives.

  • Combine ingredients – In a large bowl, mix the cooled quinoa with chopped vegetables, herbs, olives, and feta.

  • Toss with dressing – Pour vinaigrette over the salad and toss to coat evenly.

  • Chill or serve – Let sit for 20–30 minutes before serving for best flavor.

Find it online: https://chefbobbyflayrecipes.com/bobby-flay-quinoa-salad/