Ingredients:

  • 1 cup (170g) uncooked white quinoa
  • 2 cups (480ml) water or vegetable broth
  • 1/2 tsp (3g) salt
  • 1 English cucumber, diced (approx. 1 cup / 150g)
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (30g) fresh parsley, chopped
  • 1/2 cup (70g) Kalamata olives, pitted and sliced
  • 1/2 cup (75g) crumbled feta cheese
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp (3g) dried oregano
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.2g) black pepper

Instructions:

  1. Place the quinoa in a fine-mesh strainer and rinse under cold water for 30 seconds. Combine quinoa, water or broth, and salt in a saucepan.
  2. Bring to a boil, then cover and reduce heat to low. Simmer for 13-15 minutes until the water is absorbed. Remove from heat and let sit, covered, for 5 minutes.
  3. While the quinoa rests, dice the cucumber, halve the tomatoes, mince the red onion, and chop the parsley. Toss these together in a large mixing bowl.
  4. Combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a mason jar. Shake vigorously for 30 seconds until emulsified.
  5. Fluff the cooked quinoa with a fork and transfer it into the bowl with the vegetables. Pour the dressing over the top and toss gently to coat.
  6. Fold in the sliced olives and crumbled feta cheese last.