1/2 cup jarred, roasted red bell pepper, drained, patted dry and roughly chopped
1/2 cup large black or Kalamata olives, halved
1/4 red onion, thinly sliced
1/4 cup crumbled feta cheese
3 tablespoons chopped mint
1 lemon, zested and juiced
3 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon granulated sugar
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
In a medium saucepan, add the quinoa, vegetable broth, olive oil, salt and 1 cup of water. Stir to combine. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 12 to 15 minutes until the liquid is completely absorbed. Fluff with a fork and allow to cool for 10 minutes.
While the quinoa cools, prepare the salad dressing. In a medium mixing bowl, whisk together all of the ingredients until emulsified.
Put the cooled quinoa into a large serving bowl. Add the cucumber, red pepper, olives, onion and salad dressing. Toss to combine. Season with salt and pepper and toss once more. Garnish with feta and mint.