⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

🍽 Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1/2 cup, chopped Red onion
• 1, diced Cucumber
• 1 pint, halved Cherry tomatoes
• 1/2 cup, chopped Parsley
• 1/4 cup, chopped Mint
• 1/2 cup, sliced Kalamata olives
• 1/2 cup, crumbled Feta cheese
• 1/4 cup Olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Dried oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

📖 Instructions

1. First, let's cook the quinoa. Rinse 1 cup of quinoa under cold water until the water runs clear. This removes any bitter saponins. Then, combine the rinsed quinoa with 2 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is cooked through and fluffy. Set aside to cool completely. Don't forget to fluff it with a fork once it's done cooking; it's crucial for a nice, light salad.
2. While the quinoa is cooling, we'll prep the other ingredients. Chop 1/2 cup of red onion finely. Dice 1 cucumber into small, bite-sized pieces. Halve 1 pint of cherry tomatoes and roughly chop 1/2 cup of fresh parsley and 1/4 cup of fresh mint. If you're feeling fancy (and you should be!), thinly slice 1/2 cup of Kalamata olives. Oh, and don't forget to crumble 1/2 cup of feta cheese; it's the star of the show! If you accidentally over-crumble the feta, don't worry, just pop it in a separate bowl and savour it for a later snack :)
3. In a large bowl, combine the cooled quinoa, red onion, cucumber, cherry tomatoes, parsley, mint, and Kalamata olives. In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Taste the dressing and adjust seasonings as needed. Some people like their salads with a bit more zing, and some others prefer less lemon, its all up to you! We can't judge ;) Pour the dressing over the quinoa mixture and gently toss to combine. Make sure that all of the quinoa gets perfectly coated with the lovely Mediterranean flavors.
4. Finally, add the crumbled feta cheese to the salad. Gently toss again to distribute the cheese evenly throughout. Taste and adjust seasonings if necessary. Serve immediately or chill for later. This salad is even better the next day, giving the flavors time to meld. It is also great if you add it in your lunch box, as long as it's in an airtight container, of course!

📝 Notes

• For best results, use high-quality extra virgin olive oil.
• Feel free to adjust the amount of herbs and spices to your liking.
• This salad can be made ahead of time and stored in the refrigerator for up to 4 days