# What You'll Need:
→ Grains
01 - 1 cup rinsed quinoa
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Vegetables & Herbs
04 - 1 cup cherry tomatoes, halved
05 - 1 cup diced cucumber
06 - 1/2 cup diced red bell pepper
07 - 1/4 cup finely chopped red onion
08 - 1/4 cup chopped fresh parsley
09 - 2 tablespoons chopped fresh mint (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 Steps:
01 - Combine rinsed quinoa, water, and salt in a medium saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat, keep covered, and let stand for 5 minutes. Fluff with a fork and cool to room temperature.
02 - Place cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and mint (if using) in 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 fully emulsified.
04 - Add cooled quinoa to the bowl of vegetables and pour vinaigrette over. Toss gently to combine all ingredients evenly.
05 - If desired, fold in crumbled feta cheese and toasted seeds or almonds for additional flavor and texture.
06 - Cover and refrigerate the salad for at least 1 hour to allow flavors to meld. Toss gently before serving.
