Instructions

1. Rinse 1 cup of quinoa under cold running water to remove its bitter coating.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed.
4. While the quinoa is cooking, prepare the vegetables. Dice 1 cup of cucumber, halve 1 cup of cherry tomatoes, and slice 1/4 red onion thinly.
5. In a large mixing bowl, combine the cooked quinoa, cucumber, cherry tomatoes, red onion, and 1/2 cup of chopped parsley.
6. In a small bowl, whisk together 1/4 cup of extra virgin olive oil, the juice of 1 lemon, 1 teaspoon of dried oregano, and salt and pepper to taste.
7. Pour the dressing over the quinoa mixture and toss to combine well.
8. To serve, divide the Mediterranean quinoa mixture into bowls and top each with 1/2 cup of crumbled feta cheese and 1/4 cup of kalamata olives.