Mediterranean Quinoa Salad

Preparing the Quinoa Rinse the quinoa under cold water until the water runs clear.

Cooking the Quinoa In a saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the water is absorbed.

Cooling the Quinoa Fluff the cooked quinoa with a fork and allow it to cool to room temperature.

Preparing the Salad In a large bowl, combine the cooled quinoa, cucumber, cherry tomatoes, Kalamata olives, red onion, feta cheese, parsley, and mint.

Making the Dressing In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper. Pour the dressing over the salad and toss to combine.

Preparing the Dressing In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper to make the dressing.

Finalizing the Salad Serve immediately or refrigerate for at least 1 hour to allow the flavors to meld. Season with additional salt and pepper if needed before serving.