Wholesome Quinoa Salad with Lemon Herb Vinaigrette

A vibrant, nutrient-packed salad bursting with fresh vegetables and a zesty dressing that highlights the rich flavors of quinoa.

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Rinse quinoa under cold water using a fine-mesh strainer. Combine it in a medium saucepan with 500 ml (2 cups) of water. Bring to a boil, then reduce the heat and simmer for about 15 minutes, until the water is absorbed, and the quinoa is fluffy. Remove from heat and let it cool.
Dice the cucumber, red bell pepper, and finely chop the red onion and parsley. Halve the cherry tomatoes.
Whisk together olive oil and lemon juice in a small bowl. Season with salt and pepper to taste.
Combine the cooked quinoa, prepared vegetables, chopped parsley, and crumbled feta cheese in a large mixing bowl. Drizzle with the dressing. Toss gently to combine.
Serve immediately or refrigerate for at least 30 minutes to meld flavors.

This salad keeps well in the fridge for up to 4 days. Serve cold or at room temperature.