Add 1 cup quinoa and 3 cups water to a saucepan and bring to boil. Once it has come to a boil, cover, reduce heat and simmer for 15 minutes. Drain excess water.
Peel and dice cucumber. (or use an English cucumber and skip the peeling!)
Dice bell pepper (any color) and tomato (I like cherry)
Wait until the quinoa has fully cooled and add the yogurt dressing (I like Bolthouse farm Avocado Cilantro dressing. I’m sure this could also be made fully vegan with a vegan dressing, but I have not tried. You could also make your own yogurt dressing.)
Add the veggies and toss very well to fully coat all the quinoa and veggies with dressing
Top with feta cheese and serve
optional; throw in some cooked chicken, shrimp or salmon. Quinoa is a complete protein source, but perhaps you want a little extra protein or perhaps you need that for this salad to feel like a complete meal.
