Quinoa Veggie Salad Lemon Vinaigrette

Ingredients

▢ ½ cup dry quinoa

▢ ¾ cup water

▢ salt and pepper to taste

▢ 1 can chickpeas (15 oz) drained and rinsed

▢ 1 cup chopped tomatoes

▢ 1 cup diced red bell pepper

▢ 1 cup diced + peeled English cucumber

▢ ½ cup crumbled feta (skip if vegan)

▢ ¼-⅓ cup minced red onion

▢ 2-4 TBSP fresh chopped parsley (optional but tasty!)

¼ cup fresh lemon juice

1 small garlic clove, grated

1 teaspoon Dijon mustard

¼ teaspoon sea salt, more to taste

Freshly ground black pepper

½ teaspoon honey, or maple syrup, optional

¼ to ⅓ cup extra-virgin olive oil

½ teaspoon fresh or dried thyme, optional

Directions

First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. Transfer to a medium bowl to cool.
While the quinoa cooks, chop all your veggies and make the dressing.
To make the salad dressing, whisk together all the ingredients in a small bowl or add to a mason jar (with a tight fitting lid) and shake well.
Combine cooled quinoa with chopped veggies, optional parsley, and dressing. Mix well. Top with crumbled feta and enjoy!
In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
If your dressing is too tangy, add more olive oil, to taste.

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