Southwest Quinoa Salad

Ingredients:

For the Salad:

• 1 cup quinoa
• 2 cups water or vegetable broth (for cooking quinoa)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper (any color), diced
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup Kalamata olives, sliced (optional)
• Fresh parsley or cilantro, chopped (for garnish)

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar or balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Cook Quinoa:
   • Rinse 1 cup of quinoa under cold water.
   • In a medium saucepan, combine quinoa with 2 cups of water or vegetable broth.
   • Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and water is absorbed.
   • Remove from heat and let it cool.
2. Prepare Vegetables:
   • In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, bell pepper, red onion, feta cheese, and olives.
3. Make Dressing:
   • In a small bowl, whisk together olive oil, red wine vinegar or balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper.
4. Combine Salad and Dressing:
   • Pour the dressing over the quinoa and vegetable mixture.
   • Gently toss everything together until well combined.
5. Chill and Garnish:
   • Refrigerate the salad for at least 30 minutes to let the flavors meld.
   • Before serving, garnish with fresh chopped parsley or cilantro.
6. Serve:
   • Serve the Quinoa Salad chilled as a refreshing and nutritious dish.