Bring 2 cups water to a boil in a medium saucepan. Add 1 cup quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy with tiny tails visible. Drain any excess water, spread quinoa on a sheet pan, and let cool for 5 minutes to dry.
1 cup quinoa, 2 cups water
Cut the cucumber into ½-inch pieces, halve the cherry tomatoes, finely chop the red onion and soak it in ice water for 10 minutes. Drain the onion thoroughly and pat dry with paper towels.
1 cucumber, 1 cup cherry tomatoes, 0.5 red onion
Whisk together 3 tablespoons lemon juice, ¼ cup olive oil, 1 minced garlic clove, ¼ teaspoon salt, and ⅛ teaspoon black pepper in a small bowl for 30 seconds until emulsified and slightly thickened.
3 tablespoons lemon juice, 0.25 cup extra virgin olive oil, 1 clove garlic, 0.25 teaspoon salt, 0.125 teaspoon black pepper
Combine the cooled quinoa, cucumber, tomatoes, drained red onion, and ¼ cup halved kalamata olives in a large mixing bowl. Pour the vinaigrette over, add ¼ cup chopped parsley and 2 tablespoons chopped mint, and toss gently to coat everything evenly.
1 cup quinoa, 1 cucumber, 1 cup cherry tomatoes, 0.5 red onion, 0.25 cup kalamata olives, 3 tablespoons lemon juice, 0.25 cup extra virgin olive oil, 0.25 cup fresh parsley, 2 tablespoons fresh mint
Crumble ½ cup feta cheese over the top and fold once or twice gently to keep distinct crumbles. Taste and add more lemon juice or salt if needed before serving.
0.5 cup feta cheese, 3 tablespoons lemon juice, 0.25 teaspoon salt
