Weekly Recipe: Quinoa Salad with Watermelon & Feta

As summer is wrapping up, I wanted to squeeze in one (or more) last summer recipes.  I know seedless watermelons are still available, so I don't feel guilty about giving you a recipe with out of season ingredients.  This salad is light and refreshing but is also packed with powerhouse protein from the quinoa.  Quinoa is a superfood in my book, as it provides iron, protein, fiber, and has a low-glycemic index.  My kids love watermelon, so this was a great way to combine a great grain with a sweet fruit.  

Quinoa Salad with Watermelon and Feta source:  Annie's Eats 3/4 cup quinoa For the dressing: 2 T. apple cider vinegar 1 T. freshly squeezed lemon juice 3 T. chopped sweet onion 1/4 cup extra-virgin olive oil salt and pepper For the salad: 1/3 cup crumbled feta (or goat cheese) 1 cup watermelon, cut into 1/2-inch pieces 1-2 T. freshly chopped parsley Lemon zest, to taste Rinse and drain the quinoa.  Combine 1 1/2 cups water and quinoa in a small saucepan and bring to a boil.  Reduce heat and simmer, covered, for 15 minutes, or until the liquid is absorbed.   To make the dressing, combine the vinegar, lemon juice, and onion in a small bowl or jar.  Mix well.  Add in olive oil and whisk well to emulsify the dressing.  Season with salt and pepper to taste. In a serving bowl, combine the cooked quinoa with the feta, watermelon, and parsley.  Add lemon zest and salt and pepper to taste.  Toss with the dressing.  Serve chilled or at room temperature. Linking up with Keep It Real Thursday at Beyond the Peel.