Mediterranean Quinoa Salad with Feta

1. 1
   boil · ~15 min

   Cook the quinoa.

   1.Rinse 1 cup quinoa in a fine-mesh strainer under cold water.

   2.Combine quinoa, 2 cups water, and a pinch of salt in a saucepan.

   3.Bring to a boil, then reduce heat to low, cover, and simmer until tender and liquid is absorbed (15 min).

   4.Remove from heat, fluff with a fork, and spread on a plate to cool completely.

   TIPSpreading cooked quinoa on a plate stops it from steaming further and getting mushy.
2. 2
   mix · ~2 min

   Make the lemon-oregano dressing.

   In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, and black pepper until emulsified.

3. 3
   mix · ~3 min

   Toss the salad together.

   1.In a large bowl, combine cooled quinoa, cucumber, cherry tomatoes, bell pepper, red onion, and kalamata olives.

   2.Pour the dressing over the salad and toss gently to coat evenly.

   3.Add crumbled feta cheese and chopped parsley, folding lightly to distribute without breaking the feta.
4. 4
   rest · ~10 min

   Let the flavors meld for 10 minutes before serving.

   Cover the bowl and let the salad rest at room temperature. This gives the quinoa time to soak up the lemony dressing.

   TIPThis salad tastes even better the next day — great for meal prep.
5. 5
   serve

   Serve at room temperature or chilled.

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