Mediterranean Quinoa Pilaf with Lemon and Dill

Ingredients

• 1 cup quinoa rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small red onion diced
• 1 cup cherry tomatoes halved
• 1 cup cucumber diced
• 1/4 cup fresh dill chopped
• 1 lemon lemon juice and zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• 1/2 cup feta cheese crumbled

Instructions

1. 1 Rinse the quinoa under cold water until the water runs clear to remove any bitterness.
2. 2 In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
3. 3 Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Fluff the quinoa with a fork.
4. 4 In a large skillet, heat the olive oil over medium heat. Add the diced red onion and sauté until soft and translucent, about 5 minutes.
5. 5 Add the halved cherry tomatoes to the skillet and cook for another 3 minutes until they start to soften.
6. 6 In a large bowl, combine the cooked quinoa, sautéed onions and tomatoes, diced cucumber, chopped dill, lemon juice, and lemon zest.
7. 7 Season the pilaf with salt and freshly ground black pepper to taste. Toss everything together until well combined.
8. 8 Gently fold in the crumbled feta cheese, being careful not to break it up too much.
9. 9 Serve the quinoa pilaf warm or at room temperature, garnished with extra dill and lemon slices if desired.