This makes a nice light and healhty summer meal, and sets you up for healthy delicious lunches all week long.
In a medium saucepan, stir together quinoa and vegetable broth. Bring to a boil, stir once,cover and cook over low- medium low heat for about 15 minutes or until water is absorbed. Remove from heat and let rest for 5 minutes. Fluff with a fork and let cool for 15 minutes or so.
In a large mixing bowl combine cooked and cooled quinoa with cucumbers, tomatoes, red pepper, onions, olives and feta.
In a small bowl, whisk together evoo, red wine vinegar,oregano, dill, salt, pepper, honey and lemon juice. Toss with quinoa mixture and stir gently. Refrigerate an hour or so to let flavors meld. Enjoy!!