Gluten-Free Quinoa Salad

1.Rinse the quinoa thoroughly under cold running water using a fine mesh strainer to remove its natural bitter coating (saponin).

2.In a medium saucepan, combine the rinsed quinoa, water, and 1/2 teaspoon salt. Bring to a boil over medium-high heat.

3.Once boiling, reduce the heat to low, cover the saucepan, and simmer for 12-15 minutes, or until the quinoa has absorbed all the water and is tender.

4.Remove the saucepan from heat and let the quinoa sit, covered, for 5 minutes to steam and become fluffy.

5.Fluff the quinoa gently with a fork and transfer it to a large mixing bowl to cool to room temperature.

6.While the quinoa cools, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, and chop the parsley and mint leaves.

7.In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey (or maple syrup), and a pinch of salt and freshly ground black pepper until emulsified.

8.Add the prepared vegetables and fresh herbs to the cooled quinoa and toss gently to combine.

9.Pour the vinaigrette over the quinoa and vegetables mixture and toss again until everything is evenly coated.

10.If using, sprinkle the crumbled feta cheese over the salad and give a gentle final toss.

11.Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

12.Serve the salad chilled or at room temperature as a light main dish or side.