Ingredients for Salad:

• 1 cup cooked quinoa (cooled)

• 1 cup cherry tomatoes, halved

• 1 cucumber, diced

• 1 red bell pepper, diced

• 1/2 red onion, finely chopped

• 1/3 cup Kalamata olives, pitted and sliced

• 1/4 cup crumbled feta cheese (optional, omit for a vegan version)

• 1/4 cup chopped fresh parsley

• 1/4 cup chopped fresh mint

• 1/4 cup chopped fresh basil

• Salt and pepper to taste

Ingredients for Lemon-Herb Dressing:

• 1/4 cup extra-virgin olive oil

• 2 tablespoons freshly squeezed lemon juice

• 1 tablespoon red wine vinegar

• 1 garlic clove, minced

• 1 teaspoon Dijon mustard

• 1 teaspoon honey (or maple syrup for a vegan version)

• 1 teaspoon dried oregano

• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions and let it cool to room temperature.

2. In a large salad bowl, combine the cooled quinoa, halved cherry tomatoes, diced cucumber, diced red bell pepper, and finely chopped red onion.

3. Add the sliced Kalamata olives and crumbled feta cheese (if using) to the bowl.

4. In a separate small bowl, whisk together the extra-virgin olive oil, lemon juice, red wine vinegar, minced garlic, Dijon mustard, honey (or maple syrup), and dried oregano until well combined.

5. Season the dressing with salt and pepper to taste.

6. Pour the lemon-herb dressing over the quinoa salad and toss everything together until the dressing is evenly distributed.

7. Add the chopped fresh parsley, mint, and basil to the salad and gently toss again to combine.

8. Taste the salad and adjust the seasoning as needed with more salt and pepper.

9. Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

10. Serve the Mediterranean Quinoa Salad chilled and enjoy your delicious and healthy meal!

This salad is not only packed with fresh and nutritious ingredients but also offers a burst of Mediterranean flavors from herbs and olives. It's a versatile dish that can be served as a side or a light main course. Enjoy!