1 cup uncooked quinoa

1 1/2 cups low-sodium chicken or vegetable stock

2 tablespoons olive oil

1 tablespoon white balsamic vinegar

kosher salt, as desired

freshly ground black pepper, as desired

1/2 cucumber, seeded and unpeeled (approximately 1 cup), cut into 1/2-inch cubes

1/2 cup yellow cherry tomatoes, halved lengthways

1/2 cup red cherry tomatoes, halved lengthways

2 teaspoons roughly chopped fresh mint

1/2 red onion roughly chopped (approximately 1/2 cup)

3/4 cup crumbled feta cheese, divided

Method:

1.   In a small saucepan with a fitted lid, add quinoa and stock. Over medium – high heat, bring to a simmer. Reduce heat to low, cover and allow to cook until al dente, approximately 12 minutes. Keep an eye on the moisture level as you may need to add more stock if your cooking temperature is too high.

2.   Remove from heat and spread in an even layer on a baking sheet. Place in the fridge or freezer to quickly cool.

3.   Once cold, toss with olive oil and white balsamic vinegar and adjust seasoning to taste with kosher salt.

4.   Add prepared cucumber, tomatoes, mint, onion, and 1/2 cup feta cheese. Toss to combine. Right before serving, garnish with the remaining feta.

Kitchen Note:  Quinoa salad is best kept in the fridge for up to 5 days. Keep in mind that flavors will intensify the longer they sit.