Quinoa Salad with Lemon-Herb Vinaigrette

A U G U S T 2 0 2 5 R E C I P E O F T H E M O N T H Quinoa Salad with Lemon- Herb Vinaigrette INGREDIENTS Salad • 1 cup quinoa (rinsed) • 2 cups water or vegetable broth • 1 cup cherry tomatoes, halved • 1 cucumber, diced • 1 red bell pepper, diced • 1/4 cup red onion, finely chopped • 1/2 cup feta cheese, crumbled (optional) • 1/4 cup Kalamata olives, sliced (optional) • 1/4 cup chopped fresh parsley • 2 tbsp chopped fresh mint or basil (optional) Lemon-Herb Vinaigrette • ⅓ cup extra-virgin olive oil • 2 tablespoons apple cider vinegar • 1 tablespoon Dijon mustard • 1 tablespoon honey • 1 medium clove garlic, pressed or minced • ¼ teaspoon fine sea salt DIRECTIONS 1. Cook the Quinoa - In a medium saucepan, bring the water or broth to a boil. Add the rinsed quinoa, reduce to a simmer, cover, and cook for 15 minutes or until all liquid is absorbed. Fluff with a fork and let it cool. 2. Prepare the Vinaigrette - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, garlic, herbs, salt, and pepper until well combined. 3. Assemble the Salad - In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, cucumber, bell pepper, red onion, feta, olives, and herbs. 4. Dress and Toss - Pour the vinaigrette over the salad and toss well to coat. Adjust seasoning as needed. 5. Chill and Serve - Let the salad chill in the fridge for at least 30 minutes before serving for best flavor. NUTRITIONAL INFORMATION (1 serving) Calories 270 Total fat 17 g Saturated Fat 3 g Sodium 250 mg Carbohydrate 25 g Dietary Fiber 4 g Total sugars 3 g Added Sugars Included 0 g Protein 6 g Makes: 6 Servings