Greek Quinoa Salad

Today's recipe is brought to you by this whole eating healthier thing. :)
This week I really wanted to do my best in making good eating choices.
I did have a cookie or two at a friend's baby shower, but other than that I've done a good job.
Oh, and I've cooked supper every, single night this week!
I'm so proud of myself!

I had purchased some quinoa a couple weeks ago.
Have you heard of it?
It's all the rage now.
I also had a quick recipe that I had previously printed off.
Wa-la!

Without further ado, here it is!

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1/2 seedless cucumber, chopped
• 1/2 cup cherry tomatoes
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• the juice of one lemon
• 2 tbsp olive oil
• 1/4 tsp cumin
• 1/2 tsp kosher salt
• 1/4 cup unsalted sunflower seeds (optional)

So I'm a rule-breaker.  I can't help it...it comes naturally.

I used a {normal} cucumber instead of seedless, a yellow pepper instead of a green, and table salt instead of kosher salt. 

Sue me.

Directions:

Cook the quinoa according to the package, with water.  

My directions said to rinse the quinoa with cold water until the water is clear.  Add the 1 cup of quinoa to 2 cups of water and bring to a boil.  Turn to a simmer and cover for about 15 minutes.

Meanwhile, add all the other ingredients to a large bowl.

I cut up all the veggies while the quinoa was cooking...it took me just about 15 minutes.

When the quinoa is cooked, add it to the bowl with your ingredients.  

Let it set for about 15 minutes before serving so that the flavors can combine.

I took it for my lunch the next day, so it had all night to meld together. :)

It was delicious and super easy to make!
Not to mention, it's healthy! :)