Ingredients:

  • 1 cup (185g) quinoa, rinsed
  • 2 cups (475ml) vegetable broth or water
  • Pinch of salt
  • 1 cup (about 1 medium) cucumber, diced
  • 1 cup (about 1 medium) red bell pepper, diced
  • ½ cup (75g) Kalamata olives, pitted and halved
  • ½ cup (75g) red onion, finely chopped
  • ½ cup (60g) crumbled feta cheese
  • ¼ cup (30g) fresh parsley, chopped
  • ¼ cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) lemon juice, freshly squeezed
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions:

  1. Combine quinoa, broth/water, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Fluff with a fork and let cool slightly.
  2. While the quinoa is cooking, dice the cucumber, red bell pepper, and red onion. Halve the olives and chop the parsley.
  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, diced vegetables, olives, feta cheese, and parsley.
  5. Pour the lemon vinaigrette over the salad and toss gently to combine.
  6. Serve immediately or chill for later.