Ingredients:

  • 1 cup (185g) quinoa, rinsed well
  • 2 cups (475ml) vegetable broth (or water)
  • 1/4 teaspoon sea salt
  • 1 cucumber, peeled, seeded, and diced
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
  • 1 clove garlic, minced
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 4 ounces (115g) feta cheese, crumbled
  • Optional: a sprinkle of toasted pine nuts

Instructions:

  1. Combine rinsed quinoa, vegetable broth, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Let cool slightly.
  2. While the quinoa is cooking, chop all the vegetables and set aside.
  3. In a small bowl, whisk together olive oil, lemon juice, oregano, parsley, garlic, salt, and pepper.
  4. In a large mixing bowl, combine the cooked quinoa and chopped vegetables.
  5. Pour the dressing over the quinoa and vegetables and toss gently to coat.
  6. Divide the quinoa mixture into bowls. Top with crumbled feta cheese and toasted pine nuts (optional).