Ingredients:

  • 1 cup (180g) quinoa, rinsed well
  • 2 cups (475ml) water or vegetable broth
  • 1/4 teaspoon (1g) salt
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, finely chopped
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1/2 cup (75g) crumbled feta cheese (optional, for a vegan option use a vegan alternative)
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (15g) fresh mint, chopped
  • 3 tablespoons (45ml) extra virgin olive oil
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon (5ml) dried oregano
  • 1/2 teaspoon (2.5ml) dried basil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook the Quinoa: Combine quinoa, water (or broth), and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Fluff with a fork and let cool slightly.
  2. Prepare the Vegetables: While the quinoa is cooking, chop all vegetables (tomatoes, cucumber, red onion, olives).
  3. Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, basil, salt, and pepper.
  4. Combine the Salad: In a large mixing bowl, combine the cooked quinoa, chopped vegetables, parsley, mint, and feta cheese (if using).
  5. Dress and Serve: Pour the lemon-herb dressing over the salad and toss gently to combine. Taste and adjust seasonings as needed. Serve immediately or chill for later.