Start by rinsing 1 cup of quinoa under cold running water for about 30 seconds in a fine-mesh strainer to remove its natural bitterness. Make sure to drain it thoroughly before cooking.

In a medium saucepan, bring 2 cups of water to a rolling boil. Add the rinsed quinoa along with a pinch of salt, then reduce heat to low. Cover and let it simmer for 15 minutes. Afterward, remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Spread the cooked quinoa evenly on a large baking sheet to cool quickly. Allow it to sit for about 10-15 minutes until completely cooled.

While the quinoa is cooling, dice your choice of colorful peppers, slice the olives, and finely chop the red onion, cilantro, and parsley.

In a small mixing bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, and a pinch of salt and black pepper.

In a large mixing bowl, combine the cooled quinoa with your prepared vegetables, freshly chopped herbs, and crumbled feta cheese. Drizzle the vinaigrette over the mixture and gently toss until everything is well coated.

Before serving, take a moment to taste the salad and adjust the seasoning as needed.

Allow your Mediterranean Quinoa Salad to sit for 15-30 minutes at room temperature or in the fridge before serving.