Ingredients
Method
- Rinse quinoa in fine-mesh strainer under cold water for 3 minutes, agitating with hands until water runs clear. Heat medium saucepan over medium heat, add rinsed quinoa, toast 2-3 minutes stirring frequently. Add water and ½ teaspoon salt, bring to boil. Reduce to low, cover, simmer 15 minutes. Remove from heat, let stand covered 5 minutes. Fluff with fork, spread on baking sheet to cool 20 minutes. In large bowl, whisk olive oil, lemon juice, garlic, Dijon, salt, pepper. Add cooled quinoa, tomatoes, cucumber, olives, parsley, mint. Toss well. Top with feta. Serve room temperature or chilled. Keeps 4 days refrigerated.
Notes
Quinoa color: White is mildest, red/black hold shape better. Vegan: omit feta or use toasted pine nuts. Protein boost: add chickpeas or grilled chicken. Flavor improves after 24 hours.