Quinoa with Cucumber, Tomato and Feta
1 cup quinoa
Kosher salt and freshly ground black pepper
1⁄8 cup freshly squeezed lemon juice (1 lemon)
¼ cup good olive oil
1 cup thinly sliced scallions, white and green parts (5 scallions)
1 hothouse cucumber, un-peeled, seeded and medium-diced
2 cups cherry tomatoes, halved through the stem
2 cups medium-diced feta cheese (8 ounces)
Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt; lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they'll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1-1½ teaspoons of salt. In a large bowl, combine the scallions, cucumber, tomatoes, 1-2 teaspoons of salt and 1 teaspoon of pepper. Add the quinoa and mix well. Carefully fold in the feta. Serve at room temperature or refrigerate and serve cold.