Ingredients:

  • 1 cup (190g) quinoa, rinsed well
  • 2 cups (475ml) vegetable broth (or water)
  • 1/4 teaspoon salt (1.5ml)
  • 1 red bell pepper, diced (about 1 cup)
  • 1 cucumber, diced (about 1 cup)
  • 1/2 red onion, finely diced (about 1/2 cup)
  • 1 cup (140g) cherry tomatoes, halved
  • 1/2 cup (70g) Kalamata olives, pitted and halved
  • 3 tablespoons (45ml) extra virgin olive oil
  • 2 tablespoons (30ml) lemon juice, fresh
  • 1 tablespoon (15ml) red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon (5ml) dried oregano
  • 1/2 teaspoon (2.5ml) dried basil
  • Salt and freshly ground black pepper to taste
  • 4 oz (115g) feta cheese, crumbled
  • 1/4 cup (packed) (6g) fresh parsley, chopped

Instructions:

  1. Rinse the quinoa. Combine quinoa, vegetable broth, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy.
  2. While the quinoa is cooking, dice the bell pepper, cucumber, and red onion. Halve the cherry tomatoes and olives.
  3. In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, basil, salt, and pepper.
  4. Fluff the cooked quinoa with a fork. Divide quinoa between two bowls. Top with diced bell pepper, cucumber, red onion, cherry tomatoes, and olives.
  5. Drizzle each bowl with the lemon-herb dressing. Sprinkle with crumbled feta cheese and chopped fresh parsley.
  6. Serve Immediately.