Mediterranean Quinoa Power Bowl: Easy Lunches Sorted!

Ingredients

• 1 cup (175g) quinoa, rinsed well
• 2 cups (475ml) vegetable broth (or water)
• 1/4 teaspoon salt
• 1 cup (140g) cherry tomatoes, halved
• 1/2 cup (75g) cucumber, diced
• 1/2 cup (75g) red onion, finely chopped
• 1/2 cup (75g) Kalamata olives, pitted and halved
• 1/2 cup (75g) crumbled feta cheese
• 1/4 cup (30g) fresh parsley, chopped
• 1/4 cup (30g) fresh mint, chopped
• 3 tablespoons (45ml) extra virgin olive oil
• 2 tablespoons (30ml) lemon juice
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and freshly ground black pepper to taste