Ingredients:

  • 1 cup (200g) quinoa, rinsed
  • 2 cups (475ml) vegetable broth (or water)
  • 1/4 teaspoon salt
  • 1 pint (450g) cherry tomatoes, halved
  • 1 cucumber, peeled, seeded, and diced
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1/2 red onion, thinly sliced
  • 4 ounces (115g) feta cheese, crumbled
  • 1/4 cup (packed) fresh parsley, chopped
  • 1/4 cup (packed) fresh mint, chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons lemon juice, freshly squeezed
  • 1 clove garlic, minced
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Combine quinoa, vegetable broth (or water), and salt in a saucepan. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let cool slightly.
  2. While the quinoa is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, halve the Kalamata olives, and thinly slice the red onion.
  3. In a small bowl, whisk together olive oil, lemon juice, minced garlic, red wine vinegar, dried oregano, salt, and pepper.
  4. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, Kalamata olives, red onion, parsley, and mint.
  5. Pour the lemon-herb dressing over the salad and toss gently to combine. Top with crumbled feta cheese and serve immediately or chill for later.