Cooking Instructions:

Rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil over high heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed.

Remove from heat and let it cool.

While the quinoa is cooling, prepare the vegetables. In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, Kalamata olives, and fresh parsley. Toss them together to mix well.

Once the quinoa has cooled, fluff it with a fork and add it to the bowl with the vegetables. Gently stir to combine all the ingredients.

In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad and toss gently to coat everything evenly.

Finally, sprinkle the crumbled feta cheese over the top of the salad and give it a final toss. Serve immediately, or refrigerate for about 30 minutes to allow the flavors to meld together.

Extra Tips:

For added flavor, you can marinate the olives and feta in a bit of olive oil, oregano, and garlic before adding them to the salad. This will enhance their taste and make the salad even more delicious.

Additionally, feel free to customize the salad by adding other ingredients like bell peppers, artichokes, or chickpeas to suit your preferences. The quinoa salad can be stored in the refrigerator for up to three days, making it a great option for meal prep!