Easy Quinoa Salad Prep: Meal Prep

Instructions:

1. Combine the rinsed quinoa and water in the saucepan. Bring it to a boil, then cover, reduce heat to low, and simmer for 15 minutes until the water is fully absorbed and grains look translucent.
2. Remove from heat and let it sit, covered, for 5 minutes. Note: This lets the remaining steam finish the cooking process.
3. Fluff with a fork and spread the quinoa in a thin layer on a baking sheet to cool rapidly. Wait until it is room temperature before moving to the next step.
4. Dice the English cucumber, halve the cherry tomatoes, and finely dice the red onion.
5. Place these in a large mixing bowl along with the drained chickpeas and chopped parsley. Note: Keep the bowl large so you have room to toss.
6. Combine olive oil, lemon juice, vinegar, minced garlic, oregano, salt, and pepper in a mason jar. Shake vigorously for 30 seconds until the mixture looks opaque and creamy.
7. Add the cooled quinoa to the vegetable bowl.
8. Pour the dressing over the top and gently fold the ingredients together using a spatula until every grain is glossy and coated.
9. Gently stir in the feta and olives at the very end. Note: This keeps the feta from breaking down into a white paste.