Fluffy quinoa paired with fresh vegetables and a tangy lemon dressing, perfect for easy, refreshing meals.
# What You Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 0.5 teaspoon salt
→ Vegetables & Herbs
04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 0.5 cup red bell pepper, diced
07 - 0.25 cup red onion, finely chopped
08 - 0.25 cup fresh parsley, chopped
09 - 2 tablespoons fresh mint, chopped (optional)
→ Vinaigrette
10 - 0.25 cup extra-virgin olive oil
11 - 3 tablespoons fresh lemon juice (about 1 large lemon)
12 - 1 teaspoon Dijon mustard
13 - 1 garlic clove, minced
14 - 0.5 teaspoon honey or maple syrup
15 - 0.25 teaspoon salt
16 - 0.25 teaspoon freshly ground black pepper
→ Optional Additions
17 - 0.5 cup crumbled feta cheese
18 - 0.25 cup toasted sunflower seeds or slivered almonds
# How to Cook:
01 - Combine rinsed quinoa, water, and 0.5 teaspoon salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and cool to room temperature.
02 - Place cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and mint (if using) into a large mixing bowl.
03 - Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey or maple syrup, salt, and black pepper in a small bowl or jar until emulsified.
04 - Add the cooled quinoa to the bowl of vegetables, pour the lemon vinaigrette over, and toss gently to combine.
05 - If desired, fold in crumbled feta cheese and toasted seeds or slivered almonds for extra flavor and texture.
06 - Cover and refrigerate the salad for at least 1 hour to allow flavors to meld. Toss again before serving.
