Ingredients:

  • 1 cup (170g) uncooked quinoa, rinsed
  • 2 cups (480ml) water or vegetable broth
  • 1/2 tsp (3g) sea salt
  • 2 cups (300g) English cucumber, diced
  • 1 pint (250g) cherry tomatoes, halved
  • 1/2 cup (75g) red onion, finely minced
  • 1/2 cup (85g) Kalamata olives, pitted and sliced
  • 4 oz (115g) feta cheese, crumbled
  • 1/2 cup (15g) fresh parsley, chopped
  • 1/3 cup (80ml) extra-virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) apple cider vinegar
  • 1 clove (5g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Combine rinsed quinoa, water/broth, and salt in a pot. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes until water is absorbed and grains look translucent. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
  2. Dice cucumbers and tomatoes into pieces roughly 1/4 inch in size. Toss the cucumbers, tomatoes, minced onion, olives, and chopped parsley into a large mixing bowl.
  3. In a mason jar or small bowl, combine olive oil, lemon juice, apple cider vinegar, minced garlic, oregano, salt, and pepper. Shake or whisk vigorously for 30 seconds until emulsified.
  4. Pour the warm quinoa into the vegetable bowl. Drizzle the lemon vinaigrette over the top and fold gently with a spatula. Fold in the crumbled feta cheese.