Ingredients

• 1 cup of rinsed Quinoa
• 2 cups bone broth
• 1 cup cherry tomatoes (halved)
• 1 cucumber (diced)
• 1/2 cup red onion (finely chopped)
• 1/4 cup chopped parsley
• 1/2 cup crumbled feta cheese
• 1 lemon (juiced)
• 3 TBSP avocado oil
• 1 clove garlic (minced)
• Salt and pepper to taste

Instructions:

1. Cook Quinoa in medium pot with broth or water for 15 minutes. Let steam in pot for 5 minutes.
2. Prepare and chop all vegetables.
3. Whisk lemon juice, avocado oil, minced garlic, salt and pepper in small bowl.
4. Combine cooled quinoa and all other ingredients in a large bowl and toss gently with dressing.
5. Chill salad for 30 minutes and serve!