Garden Fresh Quinoa Salad with Zesty Lemon Dressing

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

2.In a medium saucepan, combine the rinsed quinoa and water. 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 fluffy and the water is absorbed.

4.Remove from heat and let it sit covered for 5 minutes, then fluff with a fork and let it cool.

5.In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, corn, red onion, and parsley.

6.In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined to create the dressing.

7.Add the cooled quinoa to the bowl with the vegetables and pour the dressing over the top.

8.Gently toss everything together until well mixed and the dressing evenly coats the salad.

9.If using, sprinkle the feta cheese on top before serving.

10.Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.