Prideful Quinoa Salad with Citrus Vinaigrette

1.Rinse the quinoa under cold water using a fine mesh strainer to remove any bitterness.

2.In a medium saucepan, combine the quinoa, water, and 1/4 teaspoon salt. Bring to a boil over medium-high heat.

3.Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the water is absorbed.

4.Remove the saucepan from the heat and let it sit, covered, for 5 minutes. Then, fluff the quinoa with a fork and let it cool to room temperature.

5.In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red onion, red bell pepper, yellow bell pepper, orange bell pepper, parsley, mint, feta cheese, and toasted almonds.

6.In a small bowl, whisk together the olive oil, orange juice, lemon juice, honey, and Dijon mustard until well combined. Season with salt and pepper to taste.

7.Pour the citrus vinaigrette over the quinoa salad and toss gently to combine, ensuring all ingredients are evenly coated.

8.Transfer the salad to a serving platter or bowl and garnish with additional parsley or mint if desired.

9.Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld before serving.