Ingredients:

  • 1 cup uncooked quinoa
  • 2 cups water
  • 1/2 tsp salt
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp Dijon mustard
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup Kalamata olives, sliced

Instructions:

  1. Rinse the quinoa thoroughly in a fine-mesh strainer. In a saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  2. In a small bowl or jar, combine the olive oil, lemon juice, zest, Dijon mustard, maple syrup, minced garlic, salt, and pepper. Whisk vigorously or shake until the mixture is opaque and emulsified.
  3. Transfer the warm, fluffed quinoa to a large bowl. Drizzle 2 tablespoons of the dressing over the warm grains and toss.
  4. Once the quinoa has cooled slightly, fold in the diced cucumber, tomatoes, red onion, parsley, feta, and olives. Pour the remaining dressing over the top and toss gently to combine.