Rinse the quinoa in a fine-mesh sieve under cold water until the water runs clear. This removes the saponin, which can make the quinoa taste bitter.
In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let it cool.
While the quinoa is cooking, prepare the vegetables. Dice the cucumber, tomatoes, and red onion. Chop the fresh parsley and mint.
In a large bowl, combine the cooled quinoa, cucumber, tomatoes, red onion, parsley, and mint.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to make the vinaigrette.
Pour the vinaigrette over the quinoa and vegetables. Toss gently to combine.
Crumble the feta cheese over the salad. Serve immediately or chill for later. Enjoy!
This is a fantastic recipe! Easy to follow, and the result is a delicious and healthy meal. The combination of ingredients is perfect. Highly recommended!
A decent salad, but nothing special. It was easy to make, but the flavors didn't quite wow me. Maybe some sun-dried tomatoes would help?
This salad is a game-changer! So fresh, so flavorful, and so easy to make. The vinaigrette is the best I've ever had.
Excellent recipe! Simple to make and incredibly delicious. The feta cheese adds a wonderful salty tang. Perfect for a hot day.
Made this for a potluck and it was a hit! Everyone loved the fresh, vibrant flavors. I added some Kalamata olives, which added a nice touch.
