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 cup fresh dill, chopped
• 1 lemon lemon juice and zest
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 cup feta cheese, crumbled

Method

1. 01
   Rinse the quinoa under cold water until the water runs clear to remove any bitterness.
2. 02
   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. 03
   Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Fluff the quinoa with a fork.
4. 04
   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. 05
   Add the halved cherry tomatoes to the skillet and cook for another 3 minutes until they start to soften.
6. 06
   In a large bowl, combine the cooked quinoa, sautéed onions and tomatoes, diced cucumber, chopped dill, lemon juice, and lemon zest.
7. 07
   Season the pilaf with salt and freshly ground black pepper to taste. Toss everything together until well combined.
8. 08
   Gently fold in the crumbled feta cheese, being careful not to break it up too much.
9. 09
   Serve the quinoa pilaf warm or at room temperature, garnished with extra dill and lemon slices if desired.