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1 cup quinoa
1 1/2 cup vegetable broth
1 medium cucumber, peeled, seeded and diced
8 ounces grape tomatoes, halved
1 medium red bell pepper, seeded and diced
1 loose cup fresh parsley, minced
1/2 red onion, diced
1 cup kalamata olives, halved
4 ounces feta, crumbled or cubed
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon dried oregano
1 teaspoon fresh dill
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 teaspoon honey
1 teaspoon lemon juice
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