A refreshing and nutritious Mediterranean-inspired quinoa salad with a mix of fresh vegetables, feta cheese, and a lemon-oregano dressing.

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Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, and cover. Simmer for about 15 minutes or until the water is absorbed and quinoa is tender. Fluff with a fork and let it cool.
In a large bowl, combine the cooled quinoa, cucumber, tomatoes, red onion, olives, and feta cheese.
In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
Pour the dressing over the quinoa mixture and toss to combine.
Serve chilled or at room temperature, garnished with extra feta cheese or herbs if desired.

For a vegan version, omit the feta cheese or replace it with a plant-based alternative.
You can add grilled chicken or chickpeas for added protein.
Store leftovers in an airtight container in the fridge for up to 3 days.