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 my new go-to lunch! It's healthy, delicious, and so easy to customize with different vegetables. Love it!
Really enjoyed this salad. The feta cheese and fresh herbs make it so tasty. I think it would be great with some grilled chicken or shrimp as well.
It was okay. The quinoa was a little bland, even with the dressing. Maybe I needed to add more herbs. I'll try it again with more seasoning.
This recipe is a keeper! It's quick, easy, and packed with flavor. The vegetables are fresh and the quinoa is cooked to perfection. Love it!
Not the best. Found the salad a bit dry, even with the dressing. The quinoa didn't have much flavor. Needs work.
