Ingredients
1 cup quinoa
2 cups water
1/4 tsp salt
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/2 cup red onion, finely chopped
1/4 cup Kalamata olives, pitted and sliced
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/4 cup crumbled feta cheese
3 tbsp olive oil
2 tbsp lemon juice
1 tsp lemon zest
Salt and pepper, to taste
Directions
1. Rinse 1 cup of quinoa under cold water.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Add 1/4 teaspoon of salt.
3. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender.
4. Remove the saucepan from the heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and let it cool to room temperature.
5. While the quinoa cools, prepare the vegetables and herbs: halve 1 cup of cherry tomatoes, dice 1 cup of cucumber, dice 1/2 cup of red bell pepper, finely chop 1/2 cup of red onion, pit and slice 1/4 cup of Kalamata olives, and chop 1/4 cup each of fresh parsley and mint.
6. In a large mixing bowl, combine the cooked and cooled quinoa, halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, sliced Kalamata olives, chopped parsley, and chopped mint.
7. Crumble 1/4 cup of feta cheese over the salad.
8. In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, and 1 teaspoon of lemon zest. Season with salt and pepper to taste.
9. Pour the dressing over the salad and toss everything together until well combined.
10. Adjust the seasoning with more salt and pepper, if needed, before serving.