1 cup quinoa, rinsed2 1/4 cups of water 1/2 teaspoon of salt

2 small yellow peppers, chopped 1 green bell pepper, chopped 12 cherry tomatoes or 2 medium tomatoes, chopped 12 large basil leaves, cut in a chiffonade 2 small or 1 medium cucumber, cubed 1/4 to 1/2 cup of feta, crumbled or cubed 1 tbsp mint (optional)

Juice and zest of 2 lemons 2 Tablespoons olive oil 2 cloves of garlic, minced salt and freshly ground pepper

Combine the quinoa, water, and salt in a medium saucepan and bring to a boil. Reduce to a simmer and cook, covered, for about 15 minutes or until the liquid is absorbed. Remove from the heat and leave the quinoa in the pan, covered, for an additional 5 minutes. Cool by spreading on a baking sheet.  Meanwhile, prepare the veggies, herbs, and cheese and combine them in a small bowl. Combine the dressing ingredients and, once the quinoa is cooled, add the dressing to the quinoa. Then, add all of the ingredients and serve.  Can be enjoyed for several days in the fridge.

recipe by CSA Manager Liz Young