Farmers Market Quinoa with Cucumber

Instructions:

1. Rinse the quinoa in a fine-mesh strainer under cold water for 30 seconds to remove saponins.
2. Combine quinoa, water or vegetable broth, and sea salt in a medium saucepan.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and quinoa tails are visible.
4. Remove from heat and let the quinoa sit covered for 5 minutes.
5. Fluff the quinoa with a fork and spread it on a baking sheet to cool to room temperature.
6. Prepare the garden mix by dicing the cucumber, halving the cherry tomatoes, dicing the red bell pepper, and mincing the red onion.
7. Chop the parsley and tear the mint or basil.
8. In a small whisk or mason jar, emulsify the olive oil, lemon juice, maple syrup, minced garlic, salt, and black pepper.
9. In a large mixing bowl, combine the cooled quinoa, diced vegetables, fresh herbs, and crumbled feta.
10. Pour the vinaigrette over the salad and toss gently to combine.