Place rinsed quinoa and 2 cups water or vegetable broth in a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook until liquid is absorbed and quinoa is tender, about 12–15 minutes.

Remove pan from heat, keep covered, and let stand 5 minutes to steam. Fluff with a fork.

While still warm, stir in 1 tablespoon olive oil, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1 teaspoon salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning.

Fold in the chopped parsley (1/4 cup) and mint (2 tablespoons). Set aside to cool slightly; quinoa should be warm but not hot when combined with the salsa.

Summer Veg & Tomato Salsa

In a medium bowl combine 2 cups halved cherry tomatoes, 1/2 cup diced cucumber, 1/2 cup diced red bell pepper, and 2 tablespoons finely minced red onion.

Add 1 tablespoon drained capers if using. Dress with 1 tablespoon extra-virgin olive oil and 1 teaspoon red wine vinegar. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Add the sliced fresh basil (1/4 cup). Gently toss to combine and let sit 5–10 minutes so flavors meld. Taste and adjust salt, pepper, or acid as needed.

Finish & Garnish

Fold the tomato-cucumber salsa into the warm lemon-herb quinoa gently, so the grains stay light and the vegetables remain bright. Combine until evenly distributed but not mushy.

Transfer to a serving bowl. Sprinkle with 1/4 cup crumbled feta or ricotta salata and 2 tablespoons toasted sliced almonds or pine nuts if using.

Serve warm or at room temperature with extra lemon wedges on the side to squeeze over. This side is excellent with grilled fish, chicken, or as part of a summer spread.