Contributed by Lisa/Urban Harvest

We use quinoa in this salad, but you can substitute other types of grains, such as bulgur or short-grain brown rice, or you can use couscous.

Ingredients

1/2 cup Quinoa
1 cup Water
1 Red Onion (small)
1-2 Tomatoes (seeds removed)
1 Red Pepper (seeds removed)
1 Cucumber (seeds removed)
3-4 Tbsp fresh-squeezed Lemon Juice
1/4 cup Olive Oil
1 bunch Mint
Crumbled Feta (optional)

Instructions

Rinse quinoa well to remove bitter taste. Place quinoa in a small pot with 1 cup of water, bring to a boil, then reduce heat to minimum and cook for 15 minutes more. Remove from heat, and leave covered for 10 minutes longer until water is completely absorbed and quinoa is tender.

Dice veggies and mix with quinoa. Mix lemon juice, oil, salt and pepper, add to mixture and stir. Stir in chopped mint, and refrigerate for 2 hours.

Serve over salad greens, topped with crumbled feta if desired.

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