Serves: 4–6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

🥣 Ingredients

• 1 cup quinoa, rinsed

• 2 cups water or low-sodium vegetable broth

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• 1/4 cup red onion, finely chopped

• 1/4 cup Kalamata olives, sliced

• 1/2 cup crumbled feta cheese (optional for a dairy-free version)

• 1/4 cup fresh parsley, chopped

• 2 tbsp fresh mint, chopped (optional but refreshing)

🍋 Dressing

• 1/4 cup extra virgin olive oil

• 2 tbsp fresh lemon juice

• 1 garlic clove, minced

• 1 tsp dried oregano

• Salt & pepper, to taste

👩🍳 Instructions

1. Cook the Quinoa:
   In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes, or until the water is absorbed and quinoa is fluffy. Let cool.

2. Prep the Dressing:
   In a small bowl or jar, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.

3. Assemble the Salad:
   In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red onion, olives, feta, parsley, and mint.

4. Dress & Toss:
   Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed.

5. Chill & Serve:
   Let the salad sit for 10–15 minutes to allow flavors to meld, or refrigerate for up to 3 days. Serve chilled or at room temperature.

🥗 Tips:

• Add chickpeas for an extra protein boost.

• For added crunch, sprinkle in toasted pumpkin seeds or sunflower seeds.

• This salad makes an excellent meal prep option and pairs beautifully with grilled chicken, fish, or tofu.