Ingredients:

  • 1 cup (200g) quinoa, rinsed well
  • 2 cups (475ml) vegetable broth (or water)
  • 1/4 teaspoon salt
  • 1 cup (about 200g) cherry tomatoes, halved
  • 1 cucumber, peeled, seeded, and diced
  • 1/2 red onion, finely chopped
  • 1/2 cup (about 75g) Kalamata olives, pitted and halved
  • 1/2 cup (about 75g) crumbled feta cheese
  • 1/4 cup (packed) fresh parsley, chopped
  • 1/4 cup (packed) 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, broth (or water), and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Fluff with a fork and let cool slightly.
  2. While the quinoa cooks, chop the tomatoes, cucumber, and red onion. Prepare the olives and herbs.
  3. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
  4. In a large bowl, combine the cooked quinoa, chopped vegetables, olives, feta cheese, parsley, and mint.
  5. Pour the lemon-herb dressing over the salad and toss gently to combine. Serve immediately or chill for later.