Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1/4 cup red onion, finely chopped
• 1 bell pepper (any color), diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/3 cup feta cheese, crumbled (optional)
• 1/4 cup Kalamata olives, sliced (optional)

For the Dressing:

• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook Quinoa:

• In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed and quinoa is fluffy. Remove from heat and let it cool.

1. Prepare Vegetables:

• In a large bowl, combine the chopped red onion, bell pepper, cucumber, cherry tomatoes, parsley, and mint.

1. Make the Dressing:

• In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper until well combined.

1. Assemble the Salad:

• Add the cooked and cooled quinoa to the bowl of vegetables.
• Pour the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.

1. Add Optional Ingredients:

• If using, sprinkle crumbled feta cheese and sliced Kalamata olives over the salad.

1. Chill and Serve:

• Refrigerate the quinoa salad for at least 30 minutes to allow the flavors to meld together.
• Serve chilled as a side dish or main course, garnished with additional herbs if desired.

This quinoa salad is refreshing, packed with vegetables, and can be customized with your favorite ingredients and dressing variations. Enjoy it as a healthy and satisfying meal!