Ingredients:

  • ½ cup (90g) uncooked quinoa, rinsed well
  • 1 cup (240ml) vegetable broth or water
  • Pinch of salt
  • ½ cup (75g) cherry tomatoes, halved
  • ½ cup (50g) cucumber, diced
  • ¼ cup (30g) red onion, thinly sliced
  • ¼ cup (30g) Kalamata olives, pitted and halved
  • ½ cup (60g) artichoke hearts, quartered (canned or jarred in water, drained)
  • 2 ounces (57g) crumbled feta cheese
  • 2 tablespoons (30g) Hummus
  • Fresh parsley, chopped, for garnish
  • 2 tablespoons (30ml) extra virgin olive oil
  • 2 tablespoons (30ml) lemon juice
  • 1 tablespoon (15ml) water
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Combine quinoa, vegetable broth (or water), and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Fluff with a fork.
  2. While the quinoa is cooking, chop all vegetables according to ingredient list directions.
  3. In a small mixing bowl, whisk together olive oil, lemon juice, water, oregano, basil, Dijon mustard, salt, and pepper.
  4. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, olives, and artichoke hearts.
  5. Pour the lemon-herb dressing over the quinoa and vegetables. Toss gently to combine.
  6. Top with crumbled feta cheese, a dollop of hummus, and chopped fresh parsley. Serve immediately or chill for later.