Dianne's Lemon-Feta Quinoa Salad

This fresh, colorful, Greek-inspired salad is perfect for summertime, either as a dinner side dish or a vegetarian lunch entree. This salad can be served immediately, or covered and refrigerated to serve later.

INGRIDIENT

2 cups water

1 cup quinoa

½ teaspoon sea salt

⅔ cup halved grape tomatoes

½ cup crumbled feta cheese

¼ cup roasted unsalted sunflower seeds

¼ cup chopped fresh parsley

1 (2.25 ounce) can sliced black olives, drained

1 tablespoon minced shallot

3 tablespoons extra-virgin olive oil

3 tablespoons lemon juice

1 teaspoon Dijon mustard

1 teaspoon minced garlic

¼ teaspoon sea salt

¼ teaspoon fresh ground black pepper

DIRECTION

Step: 1

Bring water, quinoa, and 1/2 teaspoon sea salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa on a baking sheet and cool, about 30 minutes.

Step: 2

Mix quinoa, tomatoes, feta cheese, sunflower seeds, parsley, olives, and shallot together in a large bowl.

Step: 3

Whisk olive oil, lemon juice, mustard, garlic, 1/4 teaspoon sea salt, and pepper together in a bowl; pour over quinoa mixture and toss to coat.