Mediterranean Quinoa Salad

Instructions

1. 1

   Rinse the quinoa thoroughly under cold water using a fine mesh strainer to remove any bitterness.

2. 2

   In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed.

3. 3

   Remove quinoa from heat and let it sit covered for 5 minutes, then fluff with a fork and spread on a baking sheet to cool completely.

4. 4

   While quinoa cools, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and bell pepper, finely dice the red onion, and halve the olives.

5. 5

   In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and black pepper to create the dressing.

6. 6

   In a large mixing bowl, combine the cooled quinoa with all the chopped vegetables, olives, crumbled feta, parsley, and mint.

7. 7

   Pour the dressing over the salad and toss gently but thoroughly to ensure everything is well coated.

8. 8

   Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

9. 9

   Serve immediately at room temperature, or refrigerate for at least 30 minutes to allow flavors to meld together.