This is was a nice side salad for grilled food over the holiday weekend…we had it with both nice steaks and beer can chicken. 🙂  Versatile!  It would also make a nice lunch…it made a ton, so there was plenty for lunches this week.  Definitely satisfies my “grain” craving while staying on the low-carb side.

• 1 cup uncooked quinoa
• 2 cups water
• 1/2 a lemon, juiced
• handful kalamata olives
• 2 tbsp extra virgin olive oil
• half a cucumber cucumber, diced
• 2-3 roma tomatoes, seeded and chopped
• 1/2 cup crumbled feta
• salt and fresh pepper, to taste

Rinse the quinoa, then place in a sauce pan with 2 cups of liquid (I like vegetable or chicken broth, but water works well too) and a bit of salt.  Bring to a boil, then cover and simmer for 15 minutes until water is absorbed.  Remove from heat for 5 minutes and fluff with a fork.  Set aside to cool.

When quinoa is mostly cooled, add lemon juice and olive oil and toss, then add the rest of ingredients.