Mediterranean Quinoa Salad for 6 Servings

Instructions:

1. Place quinoa in a fine-mesh strainer and rinse under cold water for 30 seconds to remove saponins.
2. Place the rinsed quinoa in a saucepan over medium heat and toast for 2 minutes to bring out a nutty flavor.
3. Add water or broth to the toasted quinoa. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and spread on a plate to cool to room temperature.
5. Dice the cucumber, bell pepper, and red onion into uniform 1/4 inch pieces.
6. In a large bowl, toss the cooled quinoa with the diced vegetables, sliced olives, rinsed chickpeas, and chopped parsley.
7. In a small jar or bowl, combine olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper. Shake or whisk vigorously until emulsified.
8. Pour the lemon vinaigrette over the salad and toss gently.
9. Fold in the crumbled feta cheese gently to avoid breaking down the curds.