Instructions

1. 1

   Rinse quinoa thoroughly in a fine mesh strainer under cold water for about 30 seconds. This removes the natural bitter coating.

   Equipment: fine mesh strainer
   Tip: Rinsing removes the bitter saponin coating - don't skip this
2. 2

   Combine rinsed quinoa, water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over high heat.

   Equipment: medium saucepan, lid
3. 3

   Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. Do not lift the lid during cooking.

4. 4

   Remove from heat and let stand, covered, for 5 minutes. This allows the quinoa to finish steaming and absorb any remaining liquid.

5. 5

   Fluff quinoa with a fork. Let cool to room temperature, or refrigerate for 10 minutes for a colder bowl.

   Tip: You'll see small spiral-like threads (the germ) separating from the seeds - that's how you know it's done
6. 6

   While quinoa cools, whisk together olive oil, lemon juice, oregano, 1/4 teaspoon salt, and black pepper in a small bowl.

   Equipment: small bowl, whisk
7. 7

   Divide quinoa between two serving bowls.

8. 8

   Arrange cucumber, tomatoes, olives, and feta on top of each bowl.

   Tip: Arrange toppings in sections for visual appeal, or toss everything together
9. 9

   Drizzle dressing over each bowl and garnish with fresh parsley if using.