QUINOA GREEK SALAD

FOR THE QUINOA
1 cup (250 mL) of any quinoa
2 cups (500 mL) of water
½ teaspoon (2 mL) of salt

FOR THE DRESSING
The zest and juice of 2 lemons
2 tablespoons (30 mL) of olive oil
1 tablespoon (15 mL) of yellow mustard
1 tablespoon (15 mL) of honey
½ teaspoon (2 mL) of salt
½ teaspoon (2 mL) of your favourite incredibly hot sauce

FOR THE SALAD
1 large English cucumber (unpeeled), diced
1 purple bell pepper, diced
1 red onion, diced
8 to 12 ounces (225 to 340 g) of feta cheese, drained and cubed or crumbled
1 cup (250 mL) of pistachios
Leaves against a superior bunch of new mint

Rinse the quinoa less than chilly working water, then drain. Pour into a reduced saucepan together with the water and salt. Deliver to a dependable simmer, then do away with the warm to a naked simmer, cover tightly and simmer until soft, about 20 minutes. Convert off the warm and allow for take it easy for 5 minutes right before eradicating the lid.
In the meantime, in a large bowl, whisk with each other the dressing ingredients right up until emulsified. add the cucumber, crimson pepper, red onion, feta and pistachios. Tear in the mint. Spoon in the steaming quinoa. Throw the is effective jointly, lightly blending the flavors, textures and colours. serve and proportion!