# 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 It:
01 - In a medium saucepan, combine rinsed quinoa, water, and 1/2 teaspoon salt. Bring to a boil, lower heat to a simmer, cover, and cook for 15 minutes until water is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork and allow to cool to room temperature.
02 - While quinoa cooks, place cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and fresh 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 well emulsified.
04 - Add cooled quinoa to the bowl with vegetables. Pour vinaigrette over and toss gently to combine evenly.
05 - If desired, fold in crumbled feta cheese and toasted sunflower seeds or slivered almonds to enhance flavor and texture.
06 - Cover the salad and refrigerate for at least 1 hour to allow flavors to meld. Toss again before serving.
