Lemony Quinoa Salad with Cucumber, Tomatoes and Feta

What you need

• 170 g (1 cup) quinoa, rinsed
• 350 ml (1 1/2 cups) water
• 1 cucumber, diced
• 200 g (1 1/2 cups) cherry tomatoes, halved
• 1/2 small red onion, finely chopped
• 60 g (1/2 cup) kalamata olives, pitted and sliced
• 100 g (3/4 cup) feta, crumbled
• 1 handful flat-leaf parsley, chopped
• 1 handful fresh mint leaves, chopped
• 4 tbsp extra virgin olive oil
• 3 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, grated
• 1/2 tsp dried oregano
• salt and black pepper, to taste

Method

Restated from the original video

1. 1

   Put the quinoa and water in a saucepan with a pinch of salt and bring to a boil.

2. 2

   Cover, turn the heat to low and simmer until the water is absorbed and the grains show a little white ring, 15 min.

3. 3

   Take off the heat and leave covered for 5 min, then fluff with a fork and spread on a tray to cool, about 15 min.

4. 4

   Meanwhile, soak the onion in cold water for 10 min to soften its bite, then drain.

5. 5

   Shake the olive oil, lemon juice, vinegar, mustard, garlic and oregano in a jar with a pinch of salt and pepper until thick.

6. 6

   Combine the cooled quinoa, cucumber, tomatoes, onion, olives, parsley and mint in a large bowl.

7. 7

   Pour over the dressing and toss well. Taste and add more salt or lemon juice if needed.

8. 8

   Scatter the feta over the top and serve, or chill for up to a day and add the feta just before serving.

Imported from dinneratthezoo.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.