Mediterranean Quinoa Salad

Steps

1. Cook quinoa: Add 1 cup of rinsed quinoa and 2 cups of water to a medium pot over medium-high heat. Bring to a boil, then reduce heat to a gentle simmer. Cover and simmer for 15 minutes or until quinoa absorbs all water. Remove from heat, keep covered for 5 minutes.
2. Cool quinoa: Spread cooked quinoa on a sheet pan to cool quickly.
3. Prepare vegetables: Slice 2 bell peppers, dice 1/2 red onion, dice 1 English cucumber, roughly chop 1/2 cup flat-leaf parsley.
4. Combine ingredients: In a salad bowl, add cooled quinoa, red and yellow bell peppers, cucumber, red onion. Add 1/4 cup capers and crumble 4 ounces feta cheese. Stir to combine.
5. Make lemon vinaigrette: In a bowl or jar, mix 1/3 cup olive oil, 1/4 cup lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, minced garlic, salt, and pepper to taste.
6. Dress salad: Pour vinaigrette over salad, adjust amount to taste. Optionally add baked chicken, garlic grilled shrimp skewers, or diced avocado.