📖 Instructions

1. Rinse the quinoa: Place the quinoa in a fine-mesh sieve and rinse under cold water for about 1-2 minutes, until the water runs clear. This removes the natural coating called saponin, which can give it a bitter taste.
2. Cook the quinoa: In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
3. Fluff the quinoa: Remove the saucepan from the heat and let it sit, covered, for 5 minutes. Then, fluff the quinoa with a fork and transfer it to a large mixing bowl to cool completely.
4. Prepare the vegetables: While the quinoa is cooling, wash and chop the cucumber, tomatoes, and bell pepper into bite-sized pieces. Halve the olives and finely chop the red onion.
5. Combine vegetables and herbs: Add the chopped cucumber, tomatoes, bell pepper, olives, and red onion to the bowl with the cooled quinoa. Sprinkle with chopped fresh parsley and mint.
6. Make the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined. Taste and adjust seasonings as needed. I like a little more lemon juice.
7. Dress the salad: Pour the vinaigrette over the quinoa and vegetables. Gently toss to ensure everything is evenly coated.
8. Chill the salad: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. This step is important for that refreshing taste.
9. Serve: Before serving, give the salad another gentle toss. Garnish with extra fresh parsley or mint, if desired. This salad is best served cold or at room temperature.