Greek Quinoa Salad with Lemon Herb Vinaigrette

A vibrant, refreshing meal perfect for any summer adventure.

Ingredients

• <strong>For the Salad</strong>
• 1/2 cup quinoa, rinsed
• 3/4 cup water
• 1/8 tsp sea salt
• 1 large English cucumber, peeled and diced
• 2 cups cherry tomatoes, halved, or 2 cups chopped fresh tomatoes
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 1/2 small red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved (omit or lower the amount if you're on limited healthy fat macros)
• 1/2 cup fresh parsley, chopped fine
• 1/4 cup fresh basil, chopped fine
• The zest from one lemon (optional, but highly recommended)
• 1 tablespoon capers, drained (optional)
• <strong>For the Lemon Herb Vinaigrette</strong>
• 1/4 cup fresh squeezed lemon juice
• 1 tablespoon apple cider vinegar
• 1/4 cup extra virgin olive oil
• 1 tablespoon fresh thyme leaves, or 1 tsp dried thyme leaves
• 2 teaspoons stone ground whole grain mustard
• 1/4 teaspoon sea salt
• Fresh ground black pepper to taste

Instructions

1. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa, water and sea salt. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from the heat and leave the lid on. Let sit for 5 minutes, then remove the lid, fluff with a fork and let cool.
2. Make the Salad: In a large bowl, combine the diced cucumber, cherry tomatoes, red and yellow bell peppers, red onion, Kalamata olives, parsley, basil, lemon zest and capers (if using). Set aside.
3. Make the Dressing: In a small, separate bowl, whisk together the lemon juice, apple cider vinegar, olive oil, thyme, mustard, salt, and black pepper until well combined. Set aside.
4. Add the cooled quinoa to the bowl with the vegetables. Pour the dressing over the salad and toss well to combine.
5. Serve immediately, or refrigerate for an hour to let the flavors meld.