Mediterranean Quinoa Salad

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• Juice of 1 lemon
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, bring water or vegetable broth to a boil.
2. Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is cooked and liquid is absorbed.
3. Fluff cooked quinoa with a fork and transfer to a large mixing bowl.
4. Add diced cucumber, diced bell pepper, thinly sliced red onion, cherry tomatoes, Kalamata olives, crumbled feta cheese, and chopped fresh parsley to the bowl with quinoa.
5. In a small bowl, whisk together lemon juice, olive oil, dried oregano, salt, and pepper.
6. Pour dressing over the quinoa salad and toss gently to combine.
7. Serve Mediterranean quinoa salad chilled or at room temperature.