1 cup uncooked quinoa, rinsed in a fine-mesh colander
2 cups water
1 medium cucumber, seeded and chopped
1 medium red bell pepper, chopped
10-12 heirloom variety cherry tomatoes, sliced in half
12-15 pitted mixed olives
3/4 cup chopped red onion
1 cup finely chopped flat-leaf parsley
1 bottle MNMLST Greek Salad Dressing
4 oz feta, crumbled
1/2 teaspoon fine sea salt
Freshly ground black pepper, to taste
To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
In a large serving bowl, combine the Olives, cucumber, bell pepper, onion and parsley. Set aside.
Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the MNMLST dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.