Quinoa Salad

This is my new favorite lunch staple. It is so easy (and inexpensive) to make, and is especially appropriate in the summer with the abundance of fresh veggies. It is also a very low calorie, yet filling lunch, so eat up!

4 cups water
2 tsp salt
2 cups Quinoa (make it easy on yourself and buy packaged Quinoa that is already rinsed and ready to make. Otherwise, you need to rinse, rinse, rinse your bulk Quinoa.)
1 cucumber, chopped
1 tomato, diced
1 red bell pepper, diced
1 cup banana peppers, coarsely chopped
1 cup kalamata olives, coarsely chopped
1 cup crumbled feta
3 Tbsp olive oil
3 Tbsp white wine vinegar
Kosher salt and ground pepper
1 Tbsp dried basil
(feel free to improvise and add/delete other ingredients that you would enjoy like red onion, carrots, etc.)

In a medium saucepan, add water and salt. Bring to a boil over high heat. Add quinoa. Cook uncovered until most of the liquid is absorbed and the quinoa is sputtering, about 10 minutes. Turn heat to low and simmer until all liquid is evaporated, about 5 minutes. Remove from heat and scoop quinoa into a bowl. Set aside and cool.

Once cooled, add all produce, banana peppers, and olives. Stir to combine. Add olive oil, white wine vinegar, season with salt, pepper, and basil. Stir well. Finally add feta and stir. Check seasonings and add more if needed.