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In a medium sauce pan, mix the broth, water, and quinoa together.
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Over medium heat, bring to a boil.
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Boil for 5 minutes, stirring constantly.
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Reduce heat to low, cover and cook 15-20 minutes.
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Once all the water has been absorbed, fluff with a fork and allow to cool (to cool quickly, transfer to a baking sheet in a thin layer.)
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Prep all the vegetables.
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Toss the quinoa, vegetables, cilantro, and feta together.