Quinoa Tabbouleh

• 1 cup quinoa
• 1 cucumber, peeled, seeded, and diced
• 1 small red onion, chopped
• 2 tbsp chopped parsley
• 2 tbsp chopped mint
• salt and freshly ground black pepper
• ½ cup olive oil
• 2 tbsp fresh lemon juice
• 2oz (55g) feta cheese
• ½ cup pitted and coarsely chopped Kalamata olives

1. Rinse the quinoa well in a fine mesh sieve. Drain and place it in a medium heavy-bottomed pan. Stir constantly over a medium heat about 3 minutes, until the grains separate and begin to brown.

2. Add 2¼ cups water and ½ tsp salt and bring to a boil over high heat. Reduce the heat and cook for 15 minutes, or until the liquid is absorbed. Transfer to a bowl and let cool.

3. Add the cucumber, onion, parsley, and mint to the quinoa. Whisk together the oil and lemon juice in a small bowl. Pour over the quinoa and mix.

4. Sprinkle with the feta cheese and olives. Season with salt and pepper, and serve.