Quinoa & Mint Tapas

1.Rinse the quinoa thoroughly under cold running water using a fine-mesh sieve. Combine the rinsed quinoa, vegetable broth (or water), and 1/2 teaspoon of salt in a medium saucepan.

2.Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15 minutes, or until all the liquid has been absorbed.

3.Remove the pot from the heat and let it stand, covered, for 5 minutes. Uncover the pot and fluff the quinoa gently with a fork. Spread the quinoa onto a baking sheet or large plate to cool completely to room temperature (about 15-20 minutes).

4.While the quinoa cools, prepare the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, black pepper, and a pinch of salt. Taste and adjust seasoning as needed.

5.In a large mixing bowl, combine the cooled quinoa, halved Kalamata olives, crumbled feta cheese, chopped fresh mint, chopped red onion, and halved cherry tomatoes.

6.Pour the lemon vinaigrette over the quinoa mixture. Gently toss all the ingredients together until everything is evenly coated.

7.Cover the bowl and refrigerate the tapas mixture for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature in small bowls or on appetizer plates for a tapas presentation.