# What You'll Need:
→ Base
01 - 1 cup quinoa, rinsed
→ Vegetables
02 - 1 cup bell peppers, diced (red, yellow, or orange)
03 - 1 cup cucumber, diced
04 - 1 cup cherry tomatoes, halved
05 - 0.5 cup purple cabbage, finely shredded
→ Cheese
06 - 0.5 cup feta cheese, crumbled
→ Dressing
07 - 0.25 cup extra virgin olive oil
08 - 2 tablespoons fresh lemon juice
09 - 0.5 teaspoon salt
10 - 0.25 teaspoon ground black pepper
# Directions:
01 - Combine quinoa with 2 cups of water in a saucepan, bring to a boil, then reduce heat and simmer uncovered for 12-15 minutes until tender. Drain excess water and let cool to room temperature.
02 - Dice bell peppers and cucumber; halve cherry tomatoes; finely shred purple cabbage.
03 - In a small bowl, whisk olive oil, lemon juice, salt, and black pepper until emulsified.
04 - In a large mixing bowl, add cooled quinoa, chopped vegetables, and crumbled feta. Pour over lemon vinaigrette and toss gently to coat all ingredients evenly.
05 - Transfer salad to a serving bowl and, if desired, garnish with extra feta and fresh herbs.
