1 c quinoa 1 c chopped fresh mint leaves
Kosher salt 1 c chopped fresh flat leaf parsley
freshly ground black pepper 1 cucumber, unpeeled, seeded, diced
¼ c freshly squeezed lemon juice 2 c cherry tomatoes, halved
¼ c olive oil 2 c medium diced feta
Bring 2 cups water to boil in medium saucepan. Add quinoa and 1 teaspoon salt,
lower heat, and simmer covered for 15 minutes, until grains are tender. Drain, place
in bowl, and add lemon juice, oil, and 1½ teaspoons salt. In large bowl, combine
scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon
pepper. Add quinoa and mix well. Fold in feta and taste for seasoning. Serve at room
temperature or refrigerate and serve cold.
Make ahead: prepare salad without feta, cover, and refrigerate for up to 4 days. Fold in feta and serve.