Quinoa Salad

Step 1

Rinse the 1 cup quinoa in a fine mesh strainer. Combine with 2 cups water in a saucepan and bring to a boil.

Step 2

Reduce heat to low, cover, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.

Step 3

While quinoa cooks, halve the 1 cup cherry tomatoes, dice the 1 cucumber and 1 red bell pepper into small pieces, and crumble the 4 oz goat cheese.

Step 4

In a large bowl, whisk together the 3 tbsp olive oil, juice of 1 lemon, and a pinch of salt and pepper.

Step 5

Add the cooked quinoa, tomatoes, cucumber, bell pepper, and 0.25 cup chopped mint leaves to the dressing. Toss gently to combine.

Step 6

Fold in the crumbled goat cheese, then taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve at room temperature or chilled.