For the Salad:

• 1 cup quinoa (uncooked)
• 2 cups water or broth
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 small red onion, sliced
• 1 small sweet potato or carrot, diced
• 2 tbsp olive oil
• Salt & pepper to taste
• ¹⁄₃ cup crumbled feta cheese
• 2 tbsp fresh parsley or basil, chopped

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice or red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Sea salt & black pepper