Rinse the quinoa in a fine-mesh sieve under cold water for about 1-2 minutes to remove any bitterness. This step is crucial for a better taste.
In a 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.
While the quinoa is cooking, chop the cucumber, tomatoes, red onion, and fresh parsley. Crumble the feta cheese.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to make the dressing.
Once the quinoa is cooked, fluff it with a fork and let it cool slightly.
In a large bowl, combine the cooked quinoa, chopped cucumber, tomatoes, red onion, parsley, and feta cheese.
Pour the lemon dressing over the salad and toss gently to combine. Taste and adjust seasoning as needed. Serve immediately or chill for later.
It was okay. The quinoa was a little bland, even with the dressing. I might try adding more lemon juice next time. The vegetables were fresh, though.
Absolutely loved this salad! The quinoa was perfectly cooked, and the dressing was so fresh and zesty. I added some chopped cucumbers, and it was perfect. Will definitely make it again!
It was a decent salad, but nothing extraordinary. I think the dressing could be improved. Maybe more olive oil and less lemon juice.
A healthy and delicious salad. I added some grilled chicken to make it a complete meal. The dressing is perfect.
This salad is a game changer! It's so easy to make and incredibly flavorful. I made a big batch for meal prep, and it held up really well throughout the week. Highly recommend!
