Ingredients
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2 cups water
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1 cup quinoa
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1 small cucumber, thinly sliced
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1 Roma (plum) tomato, diced
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1 (4 ounce) package feta cheese, crumbled
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1 tablespoon lemon juice
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1 tablespoon apple cider vinegar
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1 tablespoon olive oil
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1 teaspoon dried dill weed
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1 teaspoon salt
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1 teaspoon ground black pepper
Directions
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Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl; refrigerate until cool, about 30 minutes.
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Stir cucumber, tomato, feta cheese, lemon juice, vinegar, olive oil, dill weed, salt, and black pepper into quinoa until well combined.
