Quinoa Salad

Place quinoa in a fine mesh strainer and rinse it well under cold running water. Drain.

Bring 1 ¾ cups water to a boil. Add the rinsed quinoa and stir. Reduce heat to maintain a low simmer, cover the pot, and cook for 12-14 minutes, until all water is absorbed. Remove pot from heat, let rest with the lid on for 5 minutes. Then transfer quinoa to a bowl to cool.

Meanwhile, make the dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt and pepper. Set aside.

Once quinoa is cool, pour dressing over it and stir to combine. Add the cucumber, tomatoes, raisins, feta, almonds and parsley. Stir to combine. Season to taste with additional salt and pepper, if needed.

Salad can be served immediately or chilled for a few hours before serving. Quinoa salad can be stored for up to 3-4 days in an airtight container in the refrigerator.