Mediterranean Quinoa Salad for 6 Servings

Instructions:

1. Place the grains in a fine mesh strainer and run under cold water for 60 seconds until the water runs clear and foam stops forming.
2. Add the dry, rinsed quinoa to a saucepan over medium heat. Stir constantly for 3 minutes until you smell a nutty aroma and see golden edges.
3. Pour in the 2 cups of water and 0.5 tsp sea salt. Bring to a boil, then immediately turn the heat to the lowest setting. Cover and cook for 15 minutes until all liquid is absorbed.
4. Remove the pan from the heat and let it sit, covered, for 5 minutes. Fluff with a fork until the grains are airy and separate.
5. In a jar or bowl, combine the 0.25 cup olive oil, 3 tbsp lemon juice, 1 tbsp red wine vinegar, minced garlic, dried oregano, and 0.5 tsp Dijon mustard. Shake or whisk until the mixture is thick and pale yellow.
6. Dice the cucumber, halve the tomatoes, and finely dice the red onion. Drain and rinse the 425g of chickpeas until no starchy liquid remains.
7. Pour half of the dressing over the quinoa while it is still warm.
8. Once the quinoa is at room temperature, fold in the chickpeas, cucumbers, tomatoes, red onion, and 0.5 cup sliced Kalamata olives.
9. Gently fold in the crumbled feta, chopped parsley, and fresh mint.
10. Let the salad sit for 15 minutes before serving until the flavors have fully integrated and the feta begins to soften slightly.