Mediterranean Quinoa Salad

It's been getting pretty warm lately (yay!) and I've been craving lighter, fresher foods. This quinoa salad falls perfectly into the light and fresh category. Also, it's freakin' delicious.

First, add 3/4 cup of quinoa and 1 can veggie broth to a pot, bring to boil and then reduce to a simmer until the liquid cooks most of the way out. Fluff it up a bit when it's done then let it sit and cool off.

While the quinoa is cooking, chop up a cup of tomatoes, 1 medium-ish cucumber (1 cup), a half a bunch of green onions, 1/2-1 cup of kalamata olives (I always add more because I love them), and 1/4 cup of chopped fresh dill. You'll also need some crumbled feta.
For the dressing, I use the juice of 1 medium lemon (2-3 tbsp), the same amount of olive oil and a few grinds of black pepper.

You'll also need crumbled feta, see it there in the corner?

When the quinoa is cool, add all the ingredients and mix. I could probably eat this every day.....

Here's the recipe....


Mediterranean Quinoa Salad
3/4 cup uncooked quinoa
1 can veggie broth (or ~1 cup water)
1 cup diced cucumber (peeled and seeded)
1 cup diced tomato
1/2-1 cup chopped kalamata olives
1/4 cup chopped green onions
1/4 cup chopped fresh dill (or 1 tbsp dried)
2 tbsp crumbled feta
2-3 tbsp olive oil
2-3 tbsp lemon juice
ground black pepper to taste

- Combine quinoa and broth (or water) in a saucepan and bring to a boil, then reduce to a simmer and cook until most liquid is gone.
- While quinoa is cooking, chop the veggies.
- Combine lemon juice, oil and pepper in a small bowl and whisk to combine.
- Throw all ingredients into a large bowl and stir. Refrigerate for at least an hour to meld flavors.
- Enjoy!