Direction

Instructions:
1. In a medium-sized pot, bring 2 cups of water to a boil. Add 1 cup of quinoa and reduce the heat to low. Let the quinoa simmer for about 15 minutes or until all the water is absorbed.

2. While the quinoa is cooking, prep your vegetables. Halve the cherry tomatoes, dice the cucumber, red bell pepper, and red onion, and finely chop the fresh parsley.

3. In a small bowl, mix together 1/4 cup of olive oil, the juice of 1 lemon, and the dried oregano, basil, and garlic powder. This will be the dressing for the salad.

4. Once the quinoa is done cooking, fluff it with a fork and let it cool for a few minutes.

5. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, and chopped parsley.

6. Pour the dressing over the quinoa and vegetables and mix everything together until well combined.

7. Add salt and pepper to taste, and adjust the seasoning if needed.

8. Cover the bowl with plastic wrap and let the salad chill in the fridge for at least 30 minutes to let the flavors marinate.

9. Serve the quinoa salad chilled and enjoy! You can also add some crumbled feta cheese or grilled chicken for an extra protein boost.