Ingredients:

  • 1 cup (175g) quinoa, rinsed well
  • 2 cups (475ml) water or vegetable broth
  • Pinch of salt
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cucumber, peeled, seeded, and diced
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1/2 cup (75g) red onion, thinly sliced
  • 1/2 cup (75g) crumbled feta cheese
  • 1/4 cup (5g) fresh parsley, chopped
  • 1/4 cup (5g) fresh mint, chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) fresh lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Combine quinoa, water (or broth), and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed and the quinoa is fluffy. Let cool slightly.
  2. While quinoa cooks, chop all vegetables (tomatoes, cucumber, red onion, olives) according to ingredient list.
  3. In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
  4. In a large bowl, combine the cooked quinoa, chopped vegetables, fresh herbs, and feta cheese.
  5. Pour the lemon-herb dressing over the salad and toss gently to combine. Serve immediately or chill for later.