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!
It was a decent salad, but I found it a bit too lemony. Next time, I will use less lemon juice in the vinaigrette. Otherwise, everything was fine.
Absolutely loved this salad! The lemon-herb vinaigrette was so fresh and flavorful. The quinoa was perfectly cooked, and the vegetables were crisp and vibrant. Will definitely make this again!
It was okay. A bit too much going on, ingredient-wise, but not bad. The flavors were alright, but nothing particularly amazing.
A very good and healthy salad. I added a bit more feta cheese than the recipe might call for, and it was a great decision. The flavors are well-balanced.
Very good! I added some chickpeas for extra protein and it was perfect. The vegetables were crunchy, and the dressing was delicious.
