Ingredients:

  • 1 cup (170g) quinoa, rinsed well
  • 2 cups (475ml) vegetable broth (or water)
  • 1 red bell pepper, diced (approx. 1 medium)
  • 1 yellow bell pepper, diced (approx. 1 medium)
  • 1/2 cup (75g) cherry tomatoes, halved
  • 1/2 cup (50g) cucumber, diced
  • 1/4 cup (30g) red onion, finely diced
  • 1/2 cup (85g) Kalamata olives, pitted and halved
  • 1/2 cup (60g) crumbled feta cheese
  • 1/4 cup (40g) fresh parsley, chopped
  • 1/4 cup (40g) fresh mint, chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Combine quinoa and vegetable broth (or water) in a saucepan. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Fluff with a fork and let cool slightly.
  2. While quinoa cooks, dice the bell peppers, tomatoes, cucumber, and red onion. Pit and halve the olives. Chop the parsley and mint.
  3. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, basil, salt, and pepper.
  4. In a large bowl, combine the cooked quinoa, diced vegetables, olives, feta cheese, parsley, and mint.
  5. Pour the lemon-herb dressing over the salad and toss gently to combine. Taste and adjust seasonings as needed.
  6. For best flavor, chill the salad for at least 30 minutes before serving.