Ingredients:
- 1 cup (190g) quinoa, rinsed well
- 2 cups (475ml) water or vegetable broth
- ½ teaspoon (3g) sea salt
- 1 cup (150g) cherry tomatoes, halved
- 1 cucumber, peeled, seeded, and diced (about 1 cup/150g)
- ½ red onion, thinly sliced
- ½ cup (75g) Kalamata olives, pitted and halved
- 4 ounces (115g) feta cheese, crumbled
- ½ cup (25g) fresh parsley, chopped
- ¼ cup (15g) fresh mint, chopped
- ¼ cup (60ml) extra virgin olive oil
- 3 tablespoons (45ml) fresh lemon juice
- 1 tablespoon (15ml) red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon (5ml) dried oregano
- ½ teaspoon (3g) sea salt
- ¼ teaspoon (1g) black pepper
Instructions:
- Rinse the quinoa thoroughly. 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 the liquid is absorbed and the quinoa is fluffy. Fluff with a fork and let cool slightly.
- While the quinoa is cooking, chop all the vegetables: halve the tomatoes, dice the cucumber, slice the red onion thinly, and halve the olives.
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper.
- In a large mixing bowl, combine the cooked quinoa, chopped vegetables, olives, feta cheese, parsley, and mint.
- Pour the lemon-herb dressing over the salad and toss gently to coat.
- For best flavor, chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.