Bell Pepper Quinoa Salad for 4 Servings

Instructions:

1. Place quinoa in a fine-mesh strainer and rinse under cold water for 30 seconds.
2. Combine rinsed quinoa, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
3. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and spread on a baking sheet to cool completely for 20 minutes.
4. Dice the bell peppers, cucumber, and red onion into uniform, small cubes.
5. In a large bowl, toss the cooled quinoa with the diced vegetables, chopped parsley, and feta cheese.
6. Whisk together olive oil, lemon juice, apple cider vinegar, minced garlic, oregano, salt, and black pepper until emulsified.
7. Pour the vinaigrette over the salad and toss until all grains and vegetables are evenly coated.