2 C Trader Joes Organic Quinoa*(uncooked) 4 C water 1 T TJ’s lemon pepper (w/grinder) 1/4-1/2 cup lemon juice (to your taste-I love lemon so I opt for 1/2 cup) 1/4 cup TJ’s 100% canola oil 3 tablespoons Trader Giotto’s Extra Virgin Olive Oil 1 pint baby heirloom tomatoes 1 medium to large cucumber chopped (or equivelant of a smaller variety, smaller one’s tend to have more flavor) 8 oz crumbled feta 1/4 cup fresh mint chopped 1/2 cup fresh flat leaf parsley 1)Either in a rice cooker (this is a very easy, no fuss way to do it)or on the stove top combine quinoa, water, lemon pepper and half the lemon juice. Cook per instuctions on quinoa package. 2)After grain is cooked and fluffy allow to cool a bit. 3)As it cools place the tomatoes in a large bowl and lightly crush with hands or any other utensil(kids love to help with this step!) 4)Combine remaining ingredients with quinoa (don’t forget the remaining lemon juice), tossing to evenly coat grain, herbs, feta and veggies. 5)Add tomatoes for one last toss and allow to cool in fridge for about 1 hour before serving.