Ingredients:

  • 1 cup (170g) uncooked white or tri-color quinoa
  • 2 cups (480ml) vegetable broth
  • 1/2 tsp (3g) salt
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) apple cider vinegar
  • 1 clove (5g) garlic, minced
  • 1/2 tsp (3g) dried oregano
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.5g) black pepper
  • 1 cup (150g) English cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (60g) fresh parsley, chopped
  • 1/4 cup (15g) fresh mint, chopped

Instructions:

  1. Place quinoa in a fine-mesh strainer and rinse under cold water for 30 seconds.
  2. Combine rinsed quinoa, vegetable broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  3. Remove the saucepan from heat, keeping the lid on, and let it sit for 5 minutes to steam.
  4. Use a fork to gently fluff the quinoa, breaking up any clumps.
  5. In a small jar or bowl, whisk together the olive oil, lemon juice, apple cider vinegar, minced garlic, dried oregano, salt, and black pepper until emulsified and creamy.
  6. While the quinoa is still warm, pour the dressing over the grains and toss well to ensure the quinoa absorbs the vinaigrette.
  7. Fold in the diced cucumber, halved cherry tomatoes, diced red onion, chopped parsley, and chopped mint until evenly distributed.