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 good, but I think the dressing could use a little more olive oil and perhaps some garlic. Otherwise, a solid salad.
Very good and healthy. I added some chickpeas for extra protein. Easy to prepare and perfect for a quick lunch.
This is the perfect summer salad! It's light, refreshing, and full of flavor. The lemon dressing is absolutely fantastic.
It was good, but a bit basic. I think it could use some more herbs, like fresh oregano or parsley. Otherwise, it's a solid recipe.
It's an okay salad. I found the quinoa a bit dry, even with the dressing. I'll try adding a little more liquid when cooking it next time.
