Quinoa Salad

This is probably my favorite quinoa salad and it's a lot like tabbouleh.  Think color when making it.  If you have red tomatoes, use yellow or orange peppers.  If you have orange tomatoes (and they are great!), use yellow or red peppers. 

1 cup quinoa

1/2 red, yellow or orange bell pepper, small diced or sliced

½ hot house cucumber, small diced, seeds removed

4 green onions, chopped (or use ½ cup chopped red onion)

1 pint cherry or grape tomatoes, cut in half (red and yellow, if available)

4 oz. feta, crumbled (buy good feta packed in brine, not pre-crumbled and definitely not low fat.  Low fat feta has no flavor)

Juice and zest of one lemon

Handful of fresh mint (best), basil, or cilantro

2 T. olive oil
1 T. white balsamic vinegar
1 t. honey
Kosher salt
1-2 garlic cloves, minced

Rinse and drain 1 cup quinoa.  Add quinoa to 2 cups salted water in a saucepan.  Bring to boil.  Cover and simmer about 15-20 minutes until water is absorbed.  Fluff with fork and allow to cool.

In a large bowl, whisk together the oil, vinegar, lemon juice and zest, honey, kosher salt, and garlic.  Add cooled quinoa and stir to combine.  

 

Add the tomatoes and vegetables.  Fold in the crumbled feta and herb of your choice (mint is best!).  Cool completely but remove from fridge about an hour before serving.

What is with the font in this post???  Oh well.