1½ cups quinoa
For the dressing:
3 tbsp. apple cider vinegar
2 tbsp. freshly squeezed lemon juice
1/3 cup finely chopped sweet onion, such as vidalia
½ cup extra virgin olive oil
Salt and pepper
For the salad:
¾ cup crumbled feta
1½ cups watermelon, diced
3-4 tbsp. minced fresh parsley
Lemon zest, to taste
Rinse the quinoa well and strain off excess water. Cook according to the package directions. Let cool to room temperature. Store and refrigerate if not using right away.
To make the dressing, combine the vinegar, lemon juice, and onion in a small bowl or jar. Mix well. Add in the olive oil and whisk well to emulsify the dressing. Season with salt and pepper to taste.
In a medium bowl, combine the cooked quinoa with the feta, watermelon, and parsley. Add lemon zest, salt and pepper to taste. Serve chilled or at room temperature.