Mediterranean Quinoa

• 3 cup quinoa
• 6 cup water
• 1 tsp salt
• 2/3 cup rice vinegar
• 1/3 cup olive oil
• 1/2 lemon, juiced
• 1 tbsp dried dill
• 1/4 cup minced basil
• 1 salt n pepper to taste
• 1 lb grape tomatoes, halved
• 1 cucumber, chopped
• 1 bell pepper, diced
• 2 large carrots, diced
• 8 oz feta, crumbled

1. in a large saucepan, add quinoa over high heat.
2. Toast the quinoa, stirring the pan frequently, until lightly fragrant and starting to pop.
3. Carefully add the water and salt, reduce to heat to a simmer.
4. Cover the pot and let cook for about 20 min, or until all the water has been absorbed.
5. Meanwhile, in a measuring cup, whisk together the rice vinegar, olive oil, lemon juice, dill, basil salt and pepper.
6. Once the quinoa is done, pour about half of the dressing over the quinoa and mix well (adding it to the hot quinoa will allow the quinia to absorb the flavors.)
7. Allow the quinoa to cool partially, then add the remaining ingredients, and top off with the remaining dressing.
8. Mix well and serve room temperature or cold.

quinoa, water, salt, rice vinegar, olive oil, lemon, dill, basil, salt, grape tomatoes, cucumber, bell pepper, carrots, feta

Taken from cookpad.com/us/recipes/355551-mediterranean-quinoa (may not work)