PTB’s Quinoa Salad

We snagged this from PTB Farm’s recent newsletter –  Hilary’s recipe for Quinoa Salad:


2 cups cooked quinoa

½ cup diced red onion or shallots

¼ cup fresh chopped mint

½ cup fresh chopped parsley

1 cup cucumbers, chopped

3 tablespoons extra virgin olive oil

1 pint cherry tomatoes, halved

2-4 oz crumbled feta cheese

Salt and pepper to taste

Mix all the ingredients together and chill before serving. YUM!

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