Ingredients:

  • 1 cup quinoa (170g)
  • 2 cups water (480ml)
  • 1/2 teaspoon salt (2g)
  • 1 cup cherry tomatoes, halved (150g)
  • 1 cup cucumber, diced (150g)
  • 1/2 cup red bell pepper, diced (75g)
  • 1/2 cup red onion, finely chopped (75g)
  • 1/2 cup Kalamata olives, sliced (80g)
  • 1/2 cup feta cheese, crumbled (75g)
  • 1/4 cup fresh parsley, chopped (15g)
  • 1/4 cup extra-virgin olive oil (60ml)
  • 2 tablespoons red wine vinegar (30ml)
  • 1 teaspoon dried oregano (1g)
  • Salt and pepper to taste

Instructions:

  1. Rinse quinoa under cold water.
  2. In a saucepan, combine quinoa, water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender. Fluff with a fork.
  3. While quinoa cooks, chop cherry tomatoes, cucumber, red bell pepper, red onion, and olives.
  4. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
  5. On a large platter or bowl, layer quinoa first, followed by cherry tomatoes, cucumber, red bell pepper, red onion, olives, and feta cheese. Repeat until ingredients are used.
  6. Drizzle prepared dressing over the top and sprinkle with fresh parsley.
  7. Refrigerate for at least 30 minutes before serving to meld flavors.