Vegan Greek Salad with Quinoa

Instructions

1. 1Rinse the 1 cup of quinoa thoroughly under cold running water in a fine-mesh sieve for 30 seconds. In a medium saucepan, combine the rinsed 1 cup of quinoa with 2 cups of water. Bring the water to a boil over high heat, then reduce the heat to low (to maintain a gentle simmer at approximately 93.33-98.89°C / 93-99°C), cover with a lid, and simmer for 15 minutes until the water is absorbed and the quinoa appears translucent with a small 'tail'.
2. 2Remove the saucepan from the heat and let the quinoa rest, still covered, for 5 minutes. Then, remove the lid, fluff the quinoa gently with a fork, and transfer it to a large plate or shallow bowl to cool completely to room temperature (about 15-20 minutes).
3. 3Dice the 2 medium tomatoes and 1 medium cucumber into 1.27 cm (1.25 cm) cubes. Finely dice the 1/4 medium red onion. Halve the 1/2 cup of Kalamata olives lengthwise.
4. 4In a large bowl, combine the cooled 1 cup of quinoa, the diced 2 medium tomatoes, the diced 1 medium cucumber, the finely diced 1/4 medium red onion, the halved 1/2 cup of Kalamata olives, and the 1/2 cup of vegan feta.
5. 5In a small bowl, whisk together the 3 tablespoons of olive oil, 2 tablespoons of lemon juice, and 1 teaspoon of dried oregano until well combined. Pour the dressing evenly over the ingredients in the large bowl.
6. 6Gently toss all the ingredients in the large bowl until they are evenly coated with the dressing. Serve the salad immediately, or cover the bowl and chill it in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.

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