Greek Quinoa Salad

1. 1
   boil · ~15 min

   Cook the quinoa.

   1.Bring water and rinsed quinoa to a boil in a saucepan over high heat.

   2.Reduce heat to low, cover, and simmer until water is absorbed and quinoa is fluffy (12-15 min).

   3.Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

   TIPRinse quinoa well — it removes the natural coating (saponin) that can taste bitter.
2. 2
   rest · ~10 min

   Let the cooked quinoa cool.

   Spread the warm quinoa on a plate or tray and let it cool to room temperature for about 10 minutes while you prepare the vegetables.

3. 3
   prep · ~10 min

   Chop all the vegetables.

   1.Dice the cucumber, tomatoes, and bell pepper into small, uniform cubes.

   2.Thinly slice the red onion into half-moons.

   3.Halve the kalamata olives.
4. 4
   mix · ~2 min

   Whisk the lemon-oregano dressing.

   1.In a small bowl, combine olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper.

   2.Whisk vigorously until well emulsified.
5. 5
   assemble · ~3 min

   Combine all ingredients in a large bowl.

   1.Add the cooled quinoa, cucumber, tomatoes, bell pepper, red onion, olives, and capers to a large mixing bowl.

   2.Pour the dressing over the salad and toss gently until everything is evenly coated.

   3.Fold in the crumbled feta cheese last to keep it from breaking apart.

   TIPLet the salad sit for 10 minutes before serving — the quinoa soaks up the dressing and tastes even better.
6. 6
   serve

   Serve the salad.

   Divide the Greek quinoa salad into bowls and serve at room temperature or slightly chilled.

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