Quinoa, an ancient grain from South America, is rich in B vitamins and minerals. It also has antioxidants and heart-healthy monounsaturated fat.

In a medium saucepan over high heat, bring quinoa and water to a boil. Reduce heat to medium-low and cover. Simmer for about 10 minutes or until the quinoa is tender.

Remove quinoa from heat and let stand, covered, for 5 minutes. Then fluff quinoa with a fork and spread it out onto a large rimmed baking sheet to cool.

In a small bowl, whisk lemon juice, garlic and pepper. Gradually whisk in oil.

After the quinoa has cooled, transfer it to a large bowl and add the dressing, cucumber, tomatoes, parsley and onion. Top with feta cheese and toss gently to mix.

• 1 cup quinoa
• 1 1/4 cups water
• 1 lemon, juiced (about 2 tablespoons)
• 1 garlic clove, minced
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive or canola oil
• 1 large cucumber, seeded and cut into 1/2-inch pieces
• 1 pint cherry tomatoes, halved
• 1/3 cup chopped parsley
• 1/4 cup chopped red onion
• 1/2 cup reduced-fat feta cheese