A refreshing, vibrant salad with fluffy quinoa, crisp vegetables, and zesty lemon dressing, perfect for a light lunch or side dish.
Rinse the quinoa under cold water in a fine mesh strainer to remove its bitterness.
In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, about 15 minutes. Remove from heat and let it cool.
Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion.
In a large bowl, combine the cooled quinoa, cucumber, tomatoes, onion, crumbled feta, olives, and parsley.
In a small bowl, whisk together lemon juice, olive oil, oregano, salt, and pepper.
Pour the dressing over the salad mixture and toss gently to combine. Adjust seasoning with additional salt and pepper if needed.
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