Fresh Herb Quinoa Bowl for 4 Servings

Instructions:

1. Rinse the quinoa in a fine-mesh strainer for 60 seconds under cold water to remove saponins.
2. Place the quinoa in a dry saucepan over medium heat and toast for 3 minutes until nutty and slightly golden.
3. Add water (or broth) and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and spread on a tray to cool.
5. Finely chop the parsley, cilantro, and mint. Dice the cucumber and tomatoes into uniform pieces.
6. Combine the chopped herbs and red onion in a large mixing bowl.
7. In a small jar, combine olive oil, lemon juice, apple cider vinegar, minced garlic, black pepper, and salt; shake or whisk to emulsify.
8. Add the cooled quinoa, diced cucumber, tomatoes, and Kalamata olives to the herb mixture.
9. Pour the lemon vinaigrette over the bowl, add lemon zest, and toss gently to combine.