Ingredients:

  • 1 cup (200g) quinoa, rinsed thoroughly
  • 2 cups (475ml) vegetable broth or water
  • 1/4 teaspoon (1.5g) salt
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (150g) cucumber, diced
  • 1/2 cup (75g) red onion, finely chopped
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1/2 cup (30g) fresh parsley, chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) lemon juice, fresh
  • 2 tablespoons (30ml) red wine vinegar
  • 1 clove garlic, minced
  • 1 tablespoon (15g) fresh oregano, chopped (or 1 teaspoon dried)
  • 1/2 teaspoon (3g) salt
  • 1/4 teaspoon (1g) black pepper
  • 4 ounces (115g) feta cheese, crumbled
  • Optional: Hummus, toasted pine nuts, avocado slices

Instructions:

  1. Rinse quinoa. Combine quinoa, broth (or water), and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all liquid is absorbed and quinoa is fluffy.
  2. While quinoa cooks, chop all the vegetables as specified in the ingredient list.
  3. In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper.
  4. In a large mixing bowl, combine cooked quinoa, chopped vegetables, and olives.
  5. Pour the lemon-herb dressing over the quinoa and vegetables. Toss gently to combine.
  6. Divide the quinoa mixture into bowls. Top with crumbled feta cheese and any desired toppings (hummus, pine nuts, avocado). Serve immediately or chill for later.