Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup feta cheese, crumbled (optional)
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/4 teaspoon cumin (optional)

Instructions:

  1. In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes until fluffy.
  2. While the quinoa cooks, chop the cherry tomatoes, cucumber, red bell pepper, red onion, and parsley. Place them in a large mixing bowl.
  3. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, cumin (if using), and a pinch of salt and pepper.
  4. Fluff the quinoa with a fork and let it cool for a few minutes. Add the cooled quinoa to the bowl with the chopped vegetables. Pour the dressing over the quinoa and gently toss to combine.
  5. If using, sprinkle the crumbled feta cheese over the salad and toss gently.
  6. Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as needed.
  7. For better flavor, let the salad chill in the refrigerator for 20-30 minutes before serving.