Step 1

Rinse the quinoa in a fine mesh sieve under running water for 60 seconds, to help remove any bitterness. Add it to a small saucepan and cover with the 3 1/2 cups of fresh water. Bring the water to a boil over high heat, then lower the temperature and cover for 15 minutes, cooking until the quinoa has absorbed all of the water. Fluff with a fork, and allow to cool while you chop the vegetables and herbs.

Step 2

In the meantime, mix together the olive oil, lemon juice, 1 teaspoon of sea salt and a 1/2 teaspoon of ground black pepper in a large bowl.

Step 3

Add the vegetables to the bowl of dressing as you chop them, starting with the red onion, followed by the cucumber, bell pepper, dill, parsley, and green onions. Toss well to combine, and add in the cooked quinoa when it has cooled slightly. Season with additional salt and pepper, if desired. (I usually add up to 1 teaspoon more salt, to taste.) Add in the optional olives, if using, and the crumbled feta, for an extra creamy and tangy flavor.

Step 4

Allow the mixture to marinate at least an hour before serving, or chill in the fridge overnight. This salad can be served cold or at room temperature, and should keep in an airtight container in the fridge for up to 5 days.