Ingredients (Serves 4)

• 1 cup quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 1/4 cup fresh parsley or basil, chopped
• 1/4 cup crumbled feta (optional; omit if limiting sodium)
• 1/4 cup chickpeas or white beans (drained and rinsed)

Dressing:

• 2 tbsp olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 1 clove garlic, minced
• 1/2 tsp dried oregano
• Pinch of black pepper (salt optional but can be omitted)

Instructions

1. Cook the Quinoa:
   • In a medium saucepan, bring water or broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until all water is absorbed. Fluff with a fork and let it cool.
2. Prepare the Salad Ingredients:
   • In a large bowl, combine the cucumber, tomatoes, red onion, olives, parsley (or basil), and beans.
3. Make the Dressing:
   • In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, and black pepper.
4. Assemble the Salad:
   • Add the cooked and cooled quinoa to the vegetable mixture. Pour the dressing over the top and toss until everything is well-coated.
5. Serve & Store:
   • Serve immediately or refrigerate for up to 3 days. This salad’s flavors deepen as it sits, making it ideal for meal prep!