Mediterranean Quinoa Salad

Here’s a recipe light enough for the warm SPRING! weather we’re having…but we love it so much, we like to eat it all year ’round! The great part about this recipe is that you can take away or add anything you’d like to change it up for the season. Add more vegetables such as cucumber, broccoli, or carrots to get in your daily servings. 😉

Mediterranean quinoa2Ingredients:
1 cup cherry tomatoes, in quarters (or in thirds, depending on size)
2/3 cup zucchini, coarsely chopped
1 red pepper, coarsely chopped
½ cup chopped onion
2 cup chopped mushrooms
¾ cup sliced olives
Lemon juice from 2/3 to one whole lemon, to taste
1 tablespoon balsamic vinegar
4 tablespoons olive oil
½ cup diced dried apricots (optional)
Feta for topping

Directions:
Make quinoa according to the package – chicken or vegetable broth can also be used instead of water to add flavor. Transfer cooked quinoa to a large bowl and fluff with a fork. Let quinoa sit for 5-10 minutes to cool before adding the remaining ingredients. Refrigerate for at least one hour. Top with feta cheese when serving.