Ingredients:

• 1 cup quinoa, rinsed

• 2 cups water

• 1 cup cherry tomatoes, halved

• 1 cucumber, diced

• 1 red bell pepper, diced

• 1/4 red onion, finely chopped

• 1/4 cup Kalamata olives, pitted and sliced

• 1/4 cup feta cheese, crumbled (optional)

• 2 tablespoons extra virgin olive oil

• 1 lemon, juiced

• 1 teaspoon dried oregano

• Salt and pepper to taste

• Fresh parsley, chopped for garnish

Directions:

1. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat, and simmer for 15 minutes or until water is absorbed. Let cool.

2. In a large bowl, combine cooked quinoa, tomatoes, cucumber, bell pepper, red onion, olives, and feta cheese (if using).

3. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. Pour over salad and toss to combine.

4. Garnish with fresh parsley and serve chilled or at room temperature.

Nutrition Information (per serving):

• Calories: 220

• Fat: 10g

• Protein: 6g

• Carbohydrates: 27g

• Fiber: 4g