Dianne’s Lemon-Feta Quinoa Salad

Ingredients

• 2 cups water
• 1 cup quinoa
• 1/2 teaspoon sea salt
• 2/3 cup halved grape tomatoes
• 1/2 cup crumbled feta cheese
• 1/4 cup roasted unsalted sunflower seeds
• 1/4 cup chopped fresh parsley
• 1 (2.25 ounce) can sliced black olives, drained
• 1 tablespoon minced shallot
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon minced garlic
• 1/4 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper

Directions

Bring water, quinoa, and 1/2 teaspoon sea salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa on a baking sheet and cool, about 30 minutes.

Mix quinoa, tomatoes, feta cheese, sunflower seeds, parsley, olives, and shallot together in a large bowl.

Whisk olive oil, lemon juice, mustard, garlic, 1/4 teaspoon sea salt, and pepper together in a bowl; pour over quinoa mixture and toss to coat.