The Golden Harvest: Authentic Quinoa Salad

• 1.5 cups white quinoa, rinsed
• 3 cups organic vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, finely diced
• 1/2 red onion, finely minced

• 1/2 cup fresh flat-leaf parsley
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp sea salt & cracked pepper
• 1/2 cup crumbled feta (optional)

1. Simmer the quinoa in vegetable broth until light and fluffy. Let it cool completely.

2. Toss the vibrant vegetables and fresh herbs in a large wotributen mixing bowl.

3. Whisk the golden olive oil and lemon juice to create an emulsified, zesty dressing.

4. Fold everything together with a gentle hand to preserve the textures.

Stewart's Secret: Always toast your dry quinoa in the pot for two minutes before adding liquid. It unlocks a deep, excellent nuttiness that defines professional-grade cooking.