Quinoa Salad (Quick & Easy)

Place the quinoa in a fine mesh sieve and run cold water over it for about a minute.

Transfer quinoa to a small saucepan. Add 1/2 cup (118 ml) of water. Bring to a boil, then reduce heat to medium-low and simmer for 10-15 minutes, until the quinoa absorbs all the water.

Remove from heat. Cover with a lid and rest for 5 minutes, then fluff the quinoa with a fork.

In a large bowl, combine the cooked quinoa, bell peppers, cucumbers, chickpeas, parsley, feta, green olives (if using), and shallots (if using).

In a small bowl, whisk together the olive oil, lemon juice, vinegar, mustard, salt, and pepper.

Pour the dressing over the salad, and mix to combine. Adjust salt and pepper to taste if needed.

Serve immediately, or if you have time, preferably refrigerate for 1 hour to let the flavors develop.