Ingredients:

  • 1 cup (200g) quinoa, rinsed well
  • 2 cups (475ml) water or vegetable broth
  • Pinch of salt
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cucumber, peeled, seeded, and diced
  • 1/2 red onion, thinly sliced
  • 1 green bell pepper, diced
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1/2 cup (50g) crumbled feta cheese
  • 1/4 cup (packed) fresh parsley, chopped
  • 1/4 cup (packed) fresh mint, chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Rinse quinoa. Combine quinoa, water or broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer 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, chop all vegetables as described in the ingredient list.
  3. In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, basil, salt, and pepper.
  4. In a large mixing bowl, combine the cooked quinoa, chopped vegetables, feta cheese, parsley, and mint.
  5. Pour the vinaigrette over the salad and toss gently to combine.
  6. For best flavor, cover and chill the salad for at least 30 minutes before serving. This allows the flavors to meld together.