Greek Quinoa Chopped Salad Fresh and Flavorful Meal

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 medium bell pepper (red or yellow), diced
• 0.5 medium red onion, finely chopped
• 0.5 cup Kalamata olives, pitted and halved
• 1 cup feta cheese, crumbled
• 0.25 cup fresh parsley, chopped
• 0.25 cup fresh mint, chopped
• 0.25 cup olive oil
• 2 tablespoons red wine vinegar (or lemon juice)
• 1 teaspoon dried oregano
• to taste salt and pepper

Instructions

1. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool for about 10 minutes.
3. While the quinoa cools, prepare the vegetables. In a large salad bowl, add the halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, and halved Kalamata olives.
4. Once the quinoa is cool, fluff it with a fork and add it to the salad bowl with the vegetables.
5. Sprinkle the crumbled feta cheese, chopped parsley, and chopped mint over the salad.
6. In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), dried oregano, salt, and pepper.
7. Drizzle the dressing over the salad and toss gently until all ingredients are well combined.
8. Taste the salad and adjust seasoning if necessary.