Mediterranean Quinoa Salad

INGREDIENTS

3 cups vegetable broth
1 1/2 cups quinoa
1/4 cup apple cider vinegar
2 cloves garlic, minced
1 Tbsp lemon juice
3 Tbsp extra virgin olive oil
1/2 cup pitted and sliced black olives (optional)
1/3 cup chopped fresh cilantro or parsley
1 cup cherry tomatoes, sliced in half
Sea salt and pepper to taste
1/2 cup finely cubed or crumbled feta

DIRECTIONS

Cook quinoa in vegetable broth according to package directions. Allow to cool.

In a small bowl, whisk together vinegar, garlic, lemon juice, and olive oil.

Gently toss the quinoa with the olives, cilantro or parsley, and cherry tomatoes. Add the olive oil dressing and toss again. Add salt and pepper to taste and gently stir in the feta cheese.

Some variations on this salad: kalamata olives instead of black olives; parsley instead of or in addition to cilantro; adding diced red onion, canned artichoke hearts, and/or diced bell pepper, etc.