1. Cook the Quinoa:

Start by bringing 2 cups of water or vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let the cooked quinoa cool to room temperature.

2. Prepare the Vegetables:

While the quinoa cools, chop up your cherry tomatoes, cucumber, red onion, and red bell pepper. Combine them in a large mixing bowl with the sliced olives.

3. Make the Lemon Vinaigrette:

In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, Dijon mustard, honey, minced garlic, salt, and black pepper. This lemon dressing is the star of the show, bringing a tangy, bright flavor that pairs perfectly with the salad.

4. Assemble the Salad:

Add the cooled quinoa to the bowl with the vegetables. Pour the lemon vinaigrette over the salad and toss everything together. Gently mix in the crumbled feta cheese, parsley, and mint.

5. Serve:

Taste your salad and adjust the seasoning if needed. Serve immediately for a fresh, vibrant meal, or chill it in the refrigerator for about 30 minutes to let the flavors meld. This salad recipe can be saved and enjoyed for up to 2 days, making it perfect for meal prep.