Mom’s Favorite Lemon-Basil Quinoa Salad

• 1 cup Badia Organic Quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup fresh basil, chopped

Lemon Vinaigrette:

• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey
• Badia Salt and pepper to taste

Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce to a simmer, covering and cooking for 15-20 minutes, or until the quinoa is tender and the water is absorbed.

Fluff the quinoa with a fork and allow it to cool to room temperature. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, feta cheese, and basil. In a small bowl, whisk together the ingredients for the lemon vinaigrette. Pour the dressing over the salad and toss gently.
Serve chilled or at room temperature.