Greek Style Quinoa Salad

PERFECT for summertime when the tomatoes are ripe off the vine.

Makes 4-6 main dish servings.

1 cup quinoa
1 3/4 cup water
a little salt, like 1/2 teaspoon

1 pound tomatoes, diced
1 pound cucumbers, preferably pickling cukes, peeled and diced
1/2 medium Vidalia (sweet) onion, about 1/2 cup diced
4 ounces feta cheese, cut into small cubes
1/2 cup black olives, sliced
1 cup minced parsley

2 cloves garlic, minced
1/4 cup olive oil
juice and zest from 1 lemon
salt and pepper to taste

Boil up water in a medium saucepan and add a little salt once boiling. Add quinoa, turn heat to low, cover, and simmer for 20 minutes until the kernels are just translucent. Remove from heat, fluff, and cover until ready to use.

While quinoa is cooling, prepare the veggies and make a dressing from the olive oil, lemon juice, and garlic.

Toss everything together in a big bowl.