Dianne'S Lemon-Feta Quinoa Salad

• 2 cups water
• 1 cup quinoa
• 1/2 teaspoon sea salt
• 2/3 cup halved grape tomatoes
• 1/2 cup crumbled feta cheese
• 1/4 cup roasted unsalted sunflower seeds
• 1/4 cup chopped fresh parsley
• 1 (2.25 ounce) can sliced black olives, drained
• 1 tablespoon minced shallot
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon minced garlic
• 1/4 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper

1. Bring water, quinoa, and 1/2 teaspoon sea salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa on a baking sheet and cool, about 30 minutes.
2. Mix quinoa, tomatoes, feta cheese, sunflower seeds, parsley, olives, and shallot together in a large bowl.
3. Whisk olive oil, lemon juice, mustard, garlic, 1/4 teaspoon sea salt, and pepper together in a bowl; pour over quinoa mixture and toss to coat.

water, quinoa, salt, halved grape tomatoes, feta cheese, sunflower seeds, parsley, black olives, shallot, extravirgin olive oil, lemon juice, mustard, garlic, salt, fresh ground black pepper

Taken from www.allrecipes.com/recipe/241072/diannes-lemon-feta-quinoa-salad/ (may not work)