Mediterranean Quinoa Bowl

Ingredients

Instructions

1. 1

   COOK THE QUINOA: Rinse the quinoa thoroughly in a fine-mesh strainer under cold water for 30 seconds - this removes the bitter natural coating (saponins). In a medium saucepan, combine 1 cup quinoa with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the water is absorbed and you see tiny spiral tails on the grains. Remove from heat, fluff with a fork, and spread on a sheet pan to cool for 15 minutes (or refrigerate for faster cooling).

2. 2

   MAKE THE DRESSING: In a small bowl or jar, whisk together the olive oil, fresh lemon juice, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified. Taste and adjust seasoning - you want a bright, tangy dressing that will wake up the grain and vegetables.

3. 3

   PREPARE THE VEGETABLES: While the quinoa cools, dice the cucumber into 1/2-inch pieces, halve the cherry tomatoes, pit the olives if needed, and thinly slice the red onion. For a milder onion flavor, soak the slices in ice water for 5 minutes, then drain.

4. 4

   ASSEMBLE THE SALAD: Transfer the cooled quinoa to a large serving bowl. Add the diced cucumber, halved cherry tomatoes, kalamata olives, and sliced red onion. Pour the dressing over everything and toss gently with two forks or a spatula to combine without mashing the vegetables.

5. 5

   FINISH AND SERVE: Crumble the feta cheese over the top of the salad. Season with additional salt and pepper if needed. Serve immediately, or refrigerate for up to 3 days - this salad actually tastes better after the flavors have melded for a few hours. Bring to room temperature before serving for best flavor.