Ingredients:

  • 1 cup (200 g) Quinoa, white or tricolour
  • 2 cups (475 ml) Water
  • ½ teaspoon (3 g) Fine sea salt
  • 1 large English Cucumber, seeded and diced
  • 1 pint Cherry or Grape Tomatoes, halved or quartered
  • ½ small Red Onion, finely minced
  • ½ cup (80 g) Pitted Kalamata Olives, roughly sliced
  • 4 oz (115 g) Feta Cheese, crumbled
  • ½ cup Fresh Parsley, finely chopped
  • ¼ cup Fresh Mint, finely chopped
  • ¼ cup (60 ml) Extra Virgin Olive Oil (EVOO)
  • 3 tablespoons (45 ml) Freshly Squeezed Lemon Juice
  • 1 large clove Garlic, minced or grated
  • 1 teaspoon (5 g) Dried Oregano
  • ½ teaspoon (3 g) Fine sea salt
  • ¼ teaspoon Freshly ground Black Pepper

Instructions:

  1. Rinse the quinoa thoroughly in a fine-mesh sieve under cold running water for at least 30 seconds to remove the bitter saponin coating.
  2. Combine the rinsed quinoa, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed.
  3. Remove the saucepan from the heat, keep the lid on, and let it rest for 5 minutes. Remove the lid, fluff the quinoa with a fork, and spread it onto a baking tray or large plate to cool completely to room temperature. Do not assemble the salad until the quinoa is cold.
  4. Prepare the Vinaigrette: In a small bowl or jar, combine the EVOO, lemon juice, minced garlic, dried oregano, salt, and pepper. Whisk vigorously or shake until the dressing is emulsified. Taste and adjust seasoning.
  5. Prep Vegetables and Herbs: Place the finely minced red onion in cold water for 5 minutes, then drain thoroughly. Dice the cucumber, halve the tomatoes, slice the olives, and chop the fresh parsley and mint.
  6. Assemble the Salad: Transfer the cooled quinoa, diced cucumber, tomatoes, olives, and soaked red onion into a large mixing bowl. Pour about two-thirds of the Vinaigrette over the mixture and toss gently.
  7. Fold in the chopped fresh parsley and mint, followed by the crumbled feta cheese. Taste test and add the remaining vinaigrette or extra seasoning if needed.
  8. Chill and Serve: For optimal flavor, cover the salad and chill it in the refrigerator for at least 30 minutes before serving. Give the salad a final gentle toss before plating.