Ingredients:

  • 1 cup (190g) quinoa, rinsed well
  • 2 cups (475ml) vegetable broth (or water)
  • Pinch of salt
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (125g) cucumber, diced
  • 1/2 cup (75g) red onion, thinly sliced
  • 1/2 cup (50g) Kalamata olives, pitted and halved
  • 1/2 cup (25g) fresh parsley, chopped
  • 1/4 cup (15g) fresh mint, chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) lemon juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 oz (115g) feta cheese, crumbled
  • Lemon wedges (optional)

Instructions:

  1. Rinse quinoa, combine with broth and salt in a saucepan, bring to a boil, then simmer covered until cooked.
  2. Chop all vegetables and herbs.
  3. Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
  4. Fluff quinoa, add vegetables and herbs, and pour dressing over the mixture, tossing to combine.
  5. Top with crumbled feta cheese and serve immediately with lemon wedges, if desired.