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: Click on the ingredient links to learn the nutritional information for all the MEDITERRANEAN QUINOA SALAD ingredients. The serving size for any ingredient in MEDITERRANEAN QUINOA SALAD may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.