سلطة الكينوا

Cook the quinoa in salted boiling water ahead of time, then let it cool completely before using.

Chop the tomatoes, bell pepper, lettuce, and mint, and place them in a large bowl.

Add the cooled quinoa, toasted pine nuts, and crumbled feta cheese to the bowl.

In a small bowl, mix together the lemon juice, Dijon mustard, honey, olive oil, and salt to make a smooth dressing.

Pour the dressing over the salad and toss gently until everything is well combined.

Serve the salad cold. You can let it sit for about 10 minutes before serving so the flavors blend better.