1 cup quinoa (uncooked)
1/2 tsp salt
1 cup cucumber (diced, seeded, unpeeled)
1 can diced tomatoes (14.5 oz each Hunt’s®, with Basil, Garlic and Oregano, drained)
1 can ripe olives (2.25 oz each sliced, drained)
1/3 cup feta cheese crumbles
1/4 cup purple onion (chopped)
Cook quinoa according to package directions, adding the salt.
Meanwhile, combine cucumber, drained tomatoes, olives, cheese and onion in large bowl; set aside.
Spread cooked quinoa in 13×9-inch baking dish. Cool slightly in refrigerator 5 minutes. Add quinoa to vegetable mixture; toss gently to combine. Serve immediately or refrigerate until cold.