Cook quinoa according to package directions. Place the cooked quinoa in a large bowl.
In a small bowl, combine vinegar and lemon juice. Season with a pinch of salt and pepper. Whisk in the 1/4 cup of extra-virgin olive oil. Toss the dressing with the quinoa in the large bowl.
Add the watermelon, feta, cucumber, red onion and dill. Toss to combine. Season with additional salt and pepper....if needed. But just remember to go easy on the salt! (wink-wink).
Recipe is a modified version of Rachael Ray’s Feta-Watermelon Tabbouleh, from the June/July 2011 issue of EveryDay with Rachael Ray Magazine.