Ingredients:

  • 1 cup (170g) White or Tri-color Quinoa
  • 1.75 cups (415ml) Water or Vegetable Broth
  • 0.5 tsp Sea Salt
  • 0.25 cup (60ml) Extra Virgin Olive Oil
  • 3 tbsp Freshly squeezed lemon juice
  • 1 clove Garlic, finely minced
  • 1 tsp Honey or Agave
  • 0.5 tsp Black pepper, freshly cracked
  • 1 cup English or Persian cucumber, finely diced
  • 1 cup Cherry tomatoes, halved
  • 0.5 cup Red onion, finely minced and soaked in cold water
  • 0.5 cup Feta cheese, crumbled
  • 1 cup Fresh flat-leaf parsley, chopped
  • 0.5 cup Fresh mint leaves, chiffonade

Instructions:

  1. Rinse the quinoa under cold water in a fine-mesh strainer for 30 seconds to remove bitter saponins.
  2. In a dry saucepan over medium heat, toast the rinsed quinoa for 2-3 minutes until water evaporates and the grains smell nutty.
  3. Add water (or broth) and salt. Bring to a rolling boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.
  4. Remove from heat and let the quinoa sit, covered, for 5 minutes to steam. Fluff with a fork.
  5. Whisk together olive oil, lemon juice, garlic, honey, and pepper to create the vinaigrette.
  6. Fold half of the dressing into the warm quinoa. Allow it to cool slightly before adding the cucumber, tomatoes, onion, feta, parsley, and mint.
  7. Add the remaining dressing, toss well, and serve or refrigerate.