This hearty yet light vegetable-packed quinoa salad has layers of flavors and textures, all dressed with a simple herb and garlic-infused lemon vinaigrette.

Ingredients

• 1-1/2 cups quinoa, rinsed and well drained
• 3 cups water
• 1/4 cup plus 2 tablespoons olive oil
• 1 tablespoon grated lemon zest
• 1/4 cup lemon juice
• 4 garlic cloves, minced
• 6 tablespoons minced fresh parsley
• 6 tablespoons minced fresh mint
• 1-1/2 teaspoons salt
• 1 cup cherry tomatoes, halved
• 2 mini cucumbers, sliced
• 1 medium sweet red pepper, chopped
• 1/2 cup chopped red onion

Directions

1. In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add the water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Transfer to a large bowl. Cool slightly.
2. In a small bowl, whisk oil, lemon zest, lemon juice, garlic, parsley, mint and salt. Add vegetables to quinoa; drizzle with dressing and toss to combine. Cover and refrigerate until ready to serve.