Ingredients:

  • 1 cup (180g) quinoa, rinsed well
  • 2 cups (470ml) water or vegetable broth
  • 1/4 teaspoon salt
  • 1 pint (about 2 cups) cherry tomatoes, halved
  • 1 cucumber, peeled, seeded, and diced
  • 1 red bell pepper, cored, seeded, and diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 4 ounces (115g) feta cheese, crumbled
  • 1/4 cup (30g) fresh parsley, chopped
  • 1/4 cup (30g) fresh mint, chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) fresh lemon juice
  • 2 cloves 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 the liquid is absorbed and the quinoa is fluffy. Fluff with a fork and let cool slightly.
  2. While the quinoa cooks, prepare all the vegetables by washing, chopping, and dicing them as described in the ingredient list.
  3. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
  4. In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, feta cheese, parsley, and mint.
  5. Pour the dressing over the salad and toss gently to combine.
  6. Serve immediately or chill for later. Taste and adjust seasonings as needed.