Healthy Quinoa Summer Salad: Meal Prep

Instructions:

1. Rinse the quinoa. Place 170g of quinoa in a fine mesh strainer and run cold water over it for 30 seconds. Note: This removes the bitter saponins.
2. Simmer the grain. Combine the rinsed quinoa and 480ml of water in a saucepan. Bring to a boil, then immediately reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the grain looks translucent with a small spiral visible.
3. Rest and fluff. Remove from heat and let it sit, covered, for 5 minutes. Fluff gently with a fork to separate the grains.
4. The cooling phase. Spread the quinoa on a baking sheet or leave it in the pot, but let it cool completely to room temperature. Note: Adding hot grains to cucumbers causes wilting.
5. Prep the veg. Dice the English cucumber, halve the cherry tomatoes, and finely dice the red onion.
6. Combine aromatics. Place the diced vegetables, sliced olives, and chopped parsley into your large mixing bowl.
7. Mix the dressing. In a small bowl or mason jar, whisk together the olive oil, lemon juice, minced garlic, and dried oregano until the oil and juice are fully blended.
8. Coat the grain. Pour the dressing over the cooled quinoa and toss well. Note: The quinoa absorbs the flavor better when it's the first thing coated.
9. Final assembly. Fold in the vegetable mixture and crumbled feta cheese gently until evenly distributed but the cheese remains in chunks.