1Reheat quinoa according to package directions and set aside in a large bowl to cool.
2Meanwhile, whisk together the lemon juice, minced garlic, and salt in a small mixing bowl.
3Slowly whisk in the olive oil, then drizzle over the quinoa and mix in with a fork.
4In a medium bowl, combine the parsley, mint, cucumber, tomatoes, and scallions, then mix into the quinoa.
5Serve with feta cheese crumbled on top if desired. We also love to use an avocado half as a bowl for a serving of healthy fats and fiber.
6Store any leftovers in an airtight container in the fridge for up to 4 days.
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