Ingredients:

  • 1 cup (185g) quinoa, rinsed thoroughly
  • 2 cups (473ml) water or vegetable broth
  • 1/4 teaspoon salt (plus more to taste)
  • 1 cup (140g) cherry tomatoes, halved
  • 1/2 cup (70g) cucumber, diced
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (60g) bell pepper (yellow, red, or orange), diced
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (15g) fresh mint, chopped
  • 1/4 cup (35g) crumbled feta cheese (optional)
  • 1/4 cup (60ml) olive oil, extra virgin
  • 3 tablespoons (45ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) white wine vinegar
  • 1 clove garlic, minced (or 1/2 teaspoon garlic powder)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Rinse quinoa. Combine quinoa, water/broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and let cool slightly.
  2. Chop tomatoes, cucumber, red onion, and bell pepper. Chop parsley and mint.
  3. In a small bowl, whisk together olive oil, lemon juice, white wine vinegar, garlic, oregano, basil, salt, and pepper.
  4. In a large mixing bowl, combine the cooked quinoa, chopped vegetables, and herbs. Pour the dressing over the salad and toss gently to combine.
  5. Sprinkle crumbled feta cheese over the salad (optional).
  6. For best flavour, cover and refrigerate for at least 30 minutes to allow the flavours to meld. Taste and adjust seasoning as needed.