Gluten-Free Quinoa Salad

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, diced
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit for 5 minutes. Fluff with a fork and let it cool.
2. Prepare the Vegetables: In a large bowl, combine the cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley.
3. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
4. Combine and Serve: Add the cooked quinoa to the vegetable mixture. Pour the dressing over the salad and toss to combine. Serve chilled or at room temperature