Instructions

1. Rinse 1 cup of quinoa under cold water in a fine mesh strainer to remove any bitterness. Drain well.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.
3. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until all water is absorbed and quinoa is fluffy.
4. After cooking, remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork and let it cool.
5. While the quinoa is cooling, prepare the vegetables: diced 1 cup of cherry tomatoes, chopped 1 cucumber, diced 1 bell pepper, and finely chopped 1/2 red onion.
6. In a large bowl, combine the cooled quinoa, diced tomatoes, cucumber, bell pepper, red onion, 1/2 cup of crumbled feta cheese, and 1/4 cup of chopped fresh parsley.
7. In a small bowl, whisk together 1/4 cup of olive oil, the juice of 1 lemon, 1 teaspoon of dried oregano, and salt and black pepper to taste.
8. Pour the dressing over the quinoa salad and toss gently to combine all ingredients evenly.
9. Let the salad rest for at least 15 minutes before serving to allow flavors to meld.