Step 1

Place 1 1/2 cups quinoa in a fine-mesh strainer and rinse well. Place the quinoa, 2 3/4 cups water, and 1/2 teaspoon kosher salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed, about 15 minutes. Uncover and fluff with a fork. Transfer the quinoa to a rimmed baking sheet, spread into an even layer, and refrigerate until cooled completely, 10 to 15 minutes.

Step 2

Place 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a large bowl and whisk to combine.

Step 3

Chop 1 large English cucumber into rough 1/2-inch pieces, drain and coarsely chop 1 (12-ounce) jar roasted red peppers, and coarsely chop 1 cup pitted Kalamata olives. Add everything to the bowl.

Step 4

Add the cooled quinoa and toss to combine and evenly coat in the dressing.

Step 5

Coarsely chop enough parsley leaves to get 1/2 cup and add to the bowl. Crumble 4 ounces garlic and herb goat cheese into the salad and toss again gently to combine. Serve at room temperature or chilled.