Everyone's Favorite Quinoa Salad

Vegan Quinoa SaladThis recipe makes it to every incarnation of the blog and it keeps getting better and better. It's my go-to potluck dish! It's so tasty. Lemony. Garlicy. Salty. Mmmmmm Yummmmy. I love the crisp cucumbers and the sweet cherry tomatoes mixed in with the savory goodness. I could literally eat this every single day... there were weeks during The Captain's deployment when I did it every single day... Not proud of it, but it's the truth. I made it for lunch yesterday and ate the whole pot... All of it... All four servings!!! Yeah, it's really that good. Vegan Quinoa SaladServes 4 as a side dish

1 cup quinoa

2.5 cups veggie stock

2 large cloves, minced

1 English cucumber, chopped

1 cup cherry tomatoes, chopped

1/4 cup kalamata olives, chopped

2 tablespoons capers [optional]

2 tablespoons parsley, chopped

1/4 cup lemon juice with a few splashes of olive juice [like solid splashes, don't wimp out]

Cook quinoa per package instructions, I throw the quinoa and stock into rice cooker and press start. Chop veggies. Squeeze lemons, add olive juice. When the quinoa is done throw the garlic in first and stir up so the quinoa can warm it up and get it all fragrant and delish-like. Add the veggies and the juice. Mix well and serve immediately. It also tastes amazing at room temperature too. So good. Sooo, sooooo good.