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 alright. The quinoa was a bit mushy this time, maybe I overcooked it. The flavors were good though.
This salad is amazing! The flavors are so fresh and vibrant. It's the perfect light and healthy meal.
Great recipe! I especially enjoyed the balance of flavors and textures. The quinoa was perfectly cooked.
This is my new go-to salad! It's so fresh, flavorful, and easy to customize. I love adding different veggies each time.
Excellent! This salad is so versatile. I've made it with different variations of vegetables and it always turns out delicious. Highly recommended!
