Mediterranean Quinoa with Tomatoes, Cucumber and Feta

This loose inspiration of a classic tabbouleh recipe has recently become a summertime favorite at our house. Make ahead (the flavors deepen in the fridge) and top with grilled chicken, salmon or shrimp for a quick and healthy dinner that’s ready in minutes.

1 cup quinoa
1 1/2 cups low-sodium chicken broth (or water)
3 Tbsp. extra-virgin olive oil
1 clove garlic, minced
2 Tbsp. fresh lemon juice
1 cucumber, peeled, seeded and chopped
1/2 pint cherry tomatoes, halved
1 green onion, chopped
1/2 cup fresh parsley, chopped
1/3 cup fresh mint, chopped
6 oz. feta

Rinse quinoa until water runs clear. Transfer to saucepan and lightly toast with 1 Tbsp. olive oil for about 5 minutes. (This will impart a richer flavor and prevent quinoa from becoming gummy.) Add chicken broth and bring to a boil. Reduce to a simmer and cook 10-15 minutes until liquid is fully absorbed. Meanwhile, whisk together garlic, remaining olive oil, and lemon juice. Set aside. Combine cucumber, tomatoes, onion, parsley, mint, and cooked quinoa. Top with dressing (you may have extra) and fold in feta. Enjoy!