Mediterranean One-Pot Quinoa Salad

1.Rinse the quinoa thoroughly under cold running water using a fine mesh sieve to remove its natural bitterness.

2.In a medium saucepan, combine the rinsed quinoa, 2 cups of water, and 1/2 teaspoon salt. Bring to a boil over medium-high heat.

3.Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes or until the quinoa has absorbed all the water and is tender.

4.Remove the pot from heat and let the quinoa sit, covered, for 5 minutes to steam. Then fluff the quinoa gently with a fork and allow it to cool to room temperature.

5.While the quinoa is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, finely chop the red onion, slice the Kalamata olives, and chop the fresh parsley and mint.

6.In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and freshly ground black pepper to create the zesty dressing.

7.Once the quinoa has cooled, transfer it to a large mixing bowl. Add the cherry tomatoes, cucumber, red onion, olives, crumbled feta cheese, parsley, and mint.

8.Pour the dressing over the quinoa and vegetables. Toss gently but thoroughly to combine all ingredients and evenly coat with the dressing.

9.Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

10.Serve the Mediterranean One-Pot Quinoa Salad immediately or refrigerate for up to 2 hours to allow flavors to meld. It can be enjoyed chilled or at room temperature.