Ingredients:

  • 1 cup (175g) quinoa, rinsed well
  • 2 cups (475ml) vegetable broth (or water)
  • 1/4 teaspoon salt
  • 1 cup (140g) cherry tomatoes, halved
  • 1/2 cup (75g) cucumber, diced
  • 1/2 cup (75g) red onion, finely chopped
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1/2 cup (75g) crumbled feta cheese
  • 1/4 cup (30g) fresh parsley, chopped
  • 1/4 cup (30g) fresh mint, chopped
  • 3 tablespoons (45ml) extra virgin olive oil
  • 2 tablespoons (30ml) 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, broth (or water), and salt in saucepan. Bring to a boil, then reduce heat and simmer, covered, until liquid is absorbed and quinoa is fluffy. Fluff with a fork and let cool slightly.
  2. Chop tomatoes, cucumber, red onion, parsley, and mint.
  3. Whisk together olive oil, lemon juice, minced garlic, oregano, basil, salt, and pepper in a small bowl or jar.
  4. In a large bowl, combine cooked quinoa, chopped tomatoes, cucumber, red onion, olives, feta cheese, parsley, and mint.
  5. Pour the lemon-herb vinaigrette over the salad and toss gently to combine.
  6. Divide into bowls and serve immediately or chill for later.