# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Vegetables & Herbs
04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 1/2 cup red bell pepper, diced
07 - 1/4 cup red onion, finely chopped
08 - 1/4 cup fresh parsley, chopped
09 - 2 tablespoons fresh mint, chopped (optional)
→ Vinaigrette
10 - 1/4 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 - 1/2 teaspoon honey or maple syrup
15 - 1/4 teaspoon salt
16 - 1/4 teaspoon freshly ground black pepper
→ Optional Additions
17 - 1/2 cup crumbled feta cheese
18 - 1/4 cup toasted sunflower seeds or slivered almonds
# How to Make:
01 - Combine rinsed quinoa, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, reduce to low, cover, and simmer for 15 minutes or until water is fully absorbed. Remove from heat, keep covered, and let stand for 5 minutes. Fluff with a fork and allow to cool to room temperature.
02 - In a large bowl, combine halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, chopped parsley, and chopped mint if using.
03 - Whisk together olive oil, fresh lemon juice, Dijon mustard, minced garlic, honey or maple syrup, salt, and freshly ground black pepper in a small bowl or jar until emulsified.
04 - Add cooled quinoa to the bowl with vegetables. Pour the lemon vinaigrette over and toss gently to evenly combine all ingredients.
05 - Fold in crumbled feta cheese and toasted seeds or almonds as desired for additional flavor and texture.
06 - Cover the salad and refrigerate for at least 1 hour to allow flavors to meld. Toss gently before serving.
