📖 Instructions

1. Rinse the Quinoa: Place the quinoa in a fine-mesh sieve and rinse it thoroughly under cold water for about 2 minutes. This step removes the saponin, which can make the quinoa taste bitter. Trust me, don't skip this!
2. Cook the Quinoa: Add the rinsed quinoa to a medium saucepan along with the vegetable broth (or water) and a pinch of salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
3. Fluff and Cool: Remove the saucepan from the heat and let the quinoa sit, covered, for 5 minutes. Then, fluff it with a fork and spread it out on a baking sheet to cool completely. Speed this up by putting it in the fridge for about 15-20 minutes. This step is crucial, because warm quinoa will wilt your greens!
4. Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined. Taste and adjust seasonings as needed. Some like it more lemony, others more salty – it's all about what you fancy.
5. Chop the Vegetables: While the quinoa is cooking and cooling, chop the cucumber, tomatoes, and red onion into bite-sized pieces. I like to dice the red onion finely to avoid overpowering the other flavors.
6. Combine Ingredients: In a large bowl, combine the cooled quinoa, chopped cucumber, tomatoes, red onion, Kalamata olives, and crumbled feta cheese.
7. Dress the Salad: Pour the prepared dressing over the quinoa mixture and gently toss to coat everything evenly. Be careful not to over-dress it; you want the flavors to complement each other, not drown each other out.
8. Chill (Optional): For the best flavor, cover the bowl and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together beautifully. If you're in a rush, you can skip this step, but I highly recommend it!
9. Garnish and Serve: Before serving, garnish the salad with fresh parsley (or mint!) and a drizzle of extra virgin olive oil. This adds a pop of color and freshness.
10. Packing for Bento (Optional): If you're preparing this salad for a bento box, portion it out into your container. Add a small container of extra dressing on the side in case you want to freshen it up later. Add other elements to your bento such as fresh fruit like apple or grapes and maybe a small sandwhich.