Quinoa Salad with Lemon-Herb Vinaigrette

Ingredients:

• 1 cup quinoa (rinsed)
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup feta cheese, crumbled (optional)
• 1/4 cup Kalamata olives, sliced (optional)
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint or basil (optional)Lemon-Herb Vinaigrette
• ⅓ cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 medium clove garlic, pressed or minced
• ¼ teaspoon fine sea salt

Directions

1. Cook the Quinoa -In a medium saucepan, bring the water or broth to a boil. Add the rinsed quinoa, reduce to a simmer, cover, and cook for 15 minutes or until all liquid is absorbed. Fluff with a fork and let it cool.
2. Prepare the Vinaigrette – In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, garlic, herbs, salt, and pepper until well combined.
3. Assemble the Salad – In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, cucumber, bell pepper, red onion, feta, olives, and herbs.
4. Dress and Toss – Pour the vinaigrette over the salad and toss well to coat. Adjust seasoning as needed.
5. Chill and Serve – Let the salad chill in the fridge for at least 30 minutes before serving for best flavor.

Nutritional information for 1 serving:
Calories 270
Total fat 17 g
Saturated fat 3 g
Sodium 250 mg
Carbohydrate 25 g
Dietary fiber 4 g
Total sugars 3 g
Added sugars included 0 g
Protein 6 g