MEDITERRANEAN QUINOA SALAD

1  cup		uncooked quinoa
2  cups		water
1/4  cup		red onion, diced
2/3		lemon, squeezed
10		kalamata olives,s pitted and sliced
2  tablespoons		extra virgin olive oil
2  cups		cucumber, peeled and diced (from 1 English)
1  cup		cherry tomatoes, quartered
1/3  cup		crumbled feta
3  pinches		salt and fresh pepper, to taste

Tip: For nutritional information on all the ingredients in MEDITERRANEAN QUINOA SALAD just click on each ingredient name. Then adjust the serving size for any MEDITERRANEAN QUINOA SALAD ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Rinse quinoa for about 2 minutes, using your hands to make sure all the saponins are removed.
Fill a medium pot with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes.
Remove from heat and keep covered an additional 5 minutes without lifting the lid; then fluff with a fork and set aside in a large mixing bowl to cool.
While the quinoa cools, dice all the vegetables.
Add the red onion, olives, cucumber, tomatoes to the cooled quinoa, and squeeze .5 lemon over it.
Drizzle the olive oil over the quinoa, then add feta, salt and pepper to taste and toss well.
Taste for salt and adjust as needed, add more lemon juice if needed.