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.
A very tasty and healthy salad. I enjoyed the combination of textures. Maybe a little more salt in the dressing would be good, but overall, it's fantastic.
Very refreshing and healthy. I added some sun-dried tomatoes for extra flavor. Would definitely make this again.
It was good, but I think the dressing could use a little more olive oil and perhaps some garlic. Otherwise, a solid salad.
A really great recipe! I love how versatile it is. You can easily add or substitute different vegetables.
This recipe is a winner! So easy to make and always a crowd-pleaser. The lemon dressing is the perfect touch.
