Mediterranean Quinoa Salad with Balsamic Vinaigrette

Ingredients:

For the Salad:

• 1 cup tri-color quinoa, rinsed
• 2 cups of water or vegetable broth
• 1 cup diced cucumber
• 1 cup cherry tomatoes, halved
• ½ cup diced red bell pepper
• ½ cup diced orange bell pepper
• ¼ cup finely diced red onion
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh mint
• Optional: ¼ cup crumbled feta cheese or chopped kalamata olives

For the Dressing:

• 3 tbsp Lemon Olive Oil
• 2 tbsp Traditional Balsamic Vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

• In a saucepan, bring quinoa and water (or broth) to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool.
• In a large bowl, combine cooled quinoa with chopped cucumber, tomatoes, bell peppers, red onion, parsley, and mint.
• In a small bowl, whisk together olive oil, balsamic vinegar, mustard, minced garlic, salt, and pepper until emulsified.
• Pour the dressing over the quinoa mixture and toss to combine. Let sit for at least 15 minutes to allow the flavors to meld.
• Garnish with feta cheese or olives if desired and serve chilled or at room temperature.