Mediterranean Quinoa Salad

Rinse uncooked quinoa in a fine-mesh strainer under cold running water. Combine rinsed quinoa and water or vegetable broth in a medium saucepan. Bring to a rolling boil over high heat, then cover with a tight-fitting lid, reduce heat to low, and simmer undisturbed for 15 minutes until liquid is fully absorbed.

Remove saucepan from heat and let sit covered for 5 minutes. Fluff quinoa gently with a fork and spread onto a rimmed baking sheet to cool completely to room temperature before assembling.

While quinoa cools, dice the English cucumber, halve the cherry tomatoes, and slice the pitted Kalamata olives. Place all prepped vegetables into a spacious salad bowl.

In a small glass bowl or mason jar, whisk together extra virgin olive oil, freshly squeezed lemon juice, dried oregano, minced garlic, fine sea salt, and freshly cracked black pepper until emulsified.

Add the cooled quinoa to the bowl with vegetables. Pour the vinaigrette over top and toss gently to combine. Fold in crumbled feta cheese and fresh parsley. Chill for 30 minutes before serving for maximum flavor.