Greek Quinoa Salad

Ingredients:

• 3 cups water or vegetable broth
• 1 ½ cups quinoa, uncooked
• ¼ cup apple cider vinegar (you may use any flavor you prefer)
• 2 cloves garlic, minced
• juice from one lemon
• 3 tablespoons olive oil
• ½ cup kalamata olives, sliced if desired
• ⅓ cup fresh parsley, chopped
• ⅓ cup fresh cilantro, chopped
• 1 red onion, diced
• 1 cup cherry tomatoes, sliced in half
• salt and pepper to taste
• ½ cup crumbled feta cheese

Directions:
Rinse quinoa in 5 changes of water. In a medium-large saucepan, cook the quinoa in water or vegetable broth for 15-20 minutes, until tender, stirring occasionally. In a small bowl, whisk together the vinegar, lemon juice, garlic, and olive oil. Drain quinoa; add to mixture while hot. Chill.

Gently toss the quinoa together with the remaining ingredients, except feta. Pour the olive oil mixture over the quinoa.

Add more salt and pepper to taste and gently stir in the feta cheese.

You may also add any additional vegetables that you like, such as lightly steamed broccoli, snap peas or diced bell pepper.