Ingredients:

  • 1 cup quinoa (170g), rinsed
  • 2 cups water (480ml)
  • 1 cup cherry tomatoes (150g), halved
  • 1 cucumber (200g), diced
  • 1 red bell pepper (150g), diced
  • 1/4 red onion (50g), finely chopped
  • 1 cup parsley (30g), chopped
  • 1/2 cup feta cheese (75g), crumbled
  • 1/4 cup Kalamata olives (30g), sliced (optional)
  • 1/4 cup olive oil (60ml)
  • 2 tablespoons lemon juice (30ml)
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

Instructions:

  1. Combine rinsed quinoa and water in a medium saucepan. Bring to a boil, then reduce to a simmer and cover. Cook for 15 minutes or until water is absorbed.
  2. While the quinoa cooks, chop cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.
  3. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
  4. In a large mixing bowl, combine cooked quinoa, chopped vegetables, feta cheese, and olives. Pour dressing over and toss gently.
  5. Check seasoning and adjust if needed. Serve chilled or at room temperature.