Ingredients

• 2 cups cooked quinoa, cooled
• 1 cucumber, diced
• 2 medium tomatoes, diced
• ½ red onion, finely chopped
• ½ cup crumbled feta cheese
• ½ cup Kalamata olives, pitted and halved
• ¼ cup fresh parsley, chopped
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Instructions

1. In a large bowl, combine the cooked quinoa, cucumber, tomatoes, red onion, feta, olives, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss gently until everything is well coated.
4. Taste and adjust seasoning if needed.
5. Serve immediately or refrigerate for up to 3 days. The flavors get even better after a few hours.

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