Quinoa Salad

Cook 1 cup of quinoa according to package directions. Let it cool completely.

In a large bowl, combine the cooled quinoa with 1 cup of diced cucumber, 1 cup of cherry tomatoes (halved), 1/2 cup of finely chopped red onion, 1/2 cup of crumbled feta cheese, and 1/4 cup of chopped fresh parsley.

In a small jar, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, 1 clove of minced garlic, salt, and freshly ground black pepper to taste.

Pour the dressing over the quinoa mixture and toss gently to combine. Adjust seasoning as needed.

Refrigerate for at least 30 minutes to allow the flavors to meld. This salad can be stored in an airtight container in the refrigerator for up to 5 days.