Ingredients:

  • 1 cup (185g) Quinoa (rinsed)
  • 2 cups (475ml) Vegetable Broth or water
  • 1 large (300g) English Cucumber, diced
  • 1 pint (250g) Cherry or Grape Tomatoes, halved
  • 1/4 cup (40g) Red Onion, finely minced
  • 1/2 cup (20g) Fresh Parsley, freshly chopped
  • 1/4 cup (10g) Fresh Mint, freshly chopped
  • 1/2 cup (80g) Kalamata Olives, pitted and halved
  • 4 oz (115g) Feta Cheese, crumbled
  • 1/4 cup (60ml) Extra Virgin Olive Oil
  • 3 Tablespoons (45ml) Fresh Lemon Juice
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Salt (or to taste)
  • 1/2 teaspoon Black Pepper (freshly ground)

Instructions:

  1. Cook the Quinoa: Combine rinsed quinoa and vegetable broth/water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed. Remove from heat, keep covered, and let stand for 5 minutes. Fluff with a fork and spread onto a plate or baking sheet to cool completely.
  2. Prepare Vegetables & Herbs: While the quinoa cools, dice the cucumber, halve the tomatoes, finely mince the onion, and chop the fresh herbs. Place the olives and crumbled feta aside.
  3. Make the Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, dried oregano, salt, and pepper until emulsified.
  4. Assemble the Salad: In a large mixing bowl, combine the cooled, fluffed quinoa with the prepared cucumber, tomatoes, red onion, parsley, mint, and olives.
  5. Dress and Finish: Pour about 3/4 of the vinaigrette over the salad mixture. Gently toss everything together until evenly coated. Fold in the crumbled feta cheese last. Taste and add the remaining dressing if needed.
  6. Chill (Recommended): For the best flavour integration, cover the salad and refrigerate for at least 30 minutes before serving.