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Transport your taste buds to the sun-drenched shores of the Mediterranean with this vibrant and exceptionally flavorful Quinoa Salad...

Ingredients

Instructions

1. Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and allow to cool completely.
2. Prepare the vegetables: While the quinoa is cooking and cooling, chop the cucumber, tomatoes, red onion, olives, parsley, and mint.
3. Make the vinaigrette: In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until well combined.
4. Assemble the salad: In a large salad bowl, combine the cooled quinoa, diced cucumber, tomatoes, red onion, Kalamata olives, crumbled feta cheese, chopped parsley, and chopped mint (if using).
5. Dress the salad: Pour the vinaigrette over the salad ingredients. Toss gently to ensure everything is evenly coated.
6. Chill (optional but recommended): For best flavor, cover the salad and refrigerate for at least 15-30 minutes before serving to allow the flavors to meld. If making ahead, you might want to add the feta cheese just before serving to keep it from getting too soft.
7. Serve: Taste and adjust seasoning if needed (more salt, pepper, or lemon juice). Serve chilled or at room temperature.

Mediterranean Quinoa Salad