This is my favorite quinoa salad recipe.  It is so fresh and healthy, and you can change up the ingredients as needed.  This quinoa salad is vegan, unless you add Feta cheese.

This is an awesome recipe to make in the summertime, when fresh veggies are in abundance!  I often make this in the late summer when I have so many tomatoes in the garden.

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Ingredients

~ Quinoa (any kind, but I usually use red quinoa or tricolor quinoa) (approx 1 cup dry quinoa)
~ English cucumber (you can use less than 1 depending on the ratio you want)
~ Grape or cherry tomatoes (1 pint)
~ Capers (about 2 heaping tablespoons)
~ Olive oil and salt (to taste)
~ Optional: cilantro
~ * Non-vegan / optional: Feta cheese (to taste)

Directions

Start by preparing the quinoa per the instructions.  I use about one dry cup of quinoa, and lightly toast it in a pan with olive oil before adding water.

You can use the instructions, or go with about 1-3/4 to 2 cups water per dry cup of quinoa.  Simmer for 10-15 minutes or desired texture.

You may want to prepare the quinoa well in advance of serving this salad, to allow time for the quinoa to cool.  When the quinoa is done cooking, I usually place it in the refrigerator to give it time to cool.

While the quinoa cools, cut up the tomatoes and cucumber.

I slice the cucumber, and cut the slices into fourths.

Cut the cherry or grape tomatoes into halves.

Mix together the quinoa, tomatoes, and cucumber.

Then add in some capers.  I use about 2 heaping tablespoons.

You can also add Feta cheese.  I sprinkle it on to the salad as a topping or mix it in.

Also add cilantro as desired.

Generously drizzle the salad with olive oil.

Add in some salt and mix thoroughly.