Greek Olive Oil Quinoa Salad for Meal Prep

Instructions:

1. Rinse the quinoa in a fine-mesh strainer under cold water for 30 seconds to remove the bitter saponin coating.
2. Combine quinoa, water or broth, and salt in a saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes until the water is absorbed.
3. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and spread on a baking sheet to cool rapidly.
4. Dice the cucumber and red onion, halve the cherry tomatoes, and slice the olives.
5. Place the chickpeas, cucumber, tomatoes, onion, olives, feta, and parsley into a large mixing bowl.
6. In a small mason jar, combine the extra-virgin olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, sea salt, and black pepper; shake or whisk to emulsify.
7. Add the cooled quinoa to the mixing bowl with the vegetables and pour the dressing over the top. Toss gently to combine.