Method
- Place the cooked quinoa in a bowl and fluff it with a fork so it cools evenly.
- Add the cucumber, tomatoes, onion, olives, feta, and parsley.
- Whisk the olive oil, lemon juice, salt, and black pepper in a small cup.
- Pour the dressing over the bowl and toss gently so the feta keeps some texture.
- Taste and adjust with more lemon or salt if needed. Serve immediately or chill briefly.
Kitchen note
Let the quinoa cool before tossing. Warm grains will soften the vegetables and melt the feta too quickly.