1. Combine rinsed quinoa and water in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
2. Remove quinoa from heat and let sit for 5 minutes. Fluff with a fork and spread on a baking sheet to cool completely.
3. In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, red onion, olives, and fresh parsley.
4. In a small jar or bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to create the dressing.
5. Add the cooled quinoa to the vegetable mixture and pour the dressing over the ingredients.
6. Toss gently to combine all ingredients, then fold in the crumbled feta cheese.
7. Serve immediately or refrigerate for 30 minutes to allow the flavors to develop.
For maximum flavor, toast the dry quinoa for 2 minutes before adding water. You can substitute lemon juice with apple cider vinegar if needed.
The secret is to rinse the quinoa thoroughly before cooking and use a ratio of two parts water to one part quinoa, allowing it to steam for five minutes after cooking.
Yes, this salad holds up very well in the refrigerator for up to three days, making it an excellent option for meal prep.
You can easily swap the feta for a vegan almond-based feta alternative or omit it and add toasted chickpeas for extra texture and plant-based protein.
A vibrant, protein-packed salad featuring fluffy quinoa, crisp cucumbers, and salty feta. Tossed in a bright lemon-herb vinaigrette for a refreshing finish.
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