Rinse 1 cup of quinoa under cold water. Combine quinoa with 2 cups of water and a pinch of salt in a saucepan. Boil, then simmer covered for about 15 minutes until fluffy.

Chop 1 cup of cherry tomatoes, half a cucumber, and half a red onion into bite-sized pieces. Slice 1 bell pepper. Place veggies in a mixing bowl.

In a small bowl, whisk together 3 tablespoons of olive oil, juice of one lemon, one clove of minced garlic, and 1 teaspoon of dried oregano.

Once quinoa has cooled, mix it into the bowl with vegetables. Add half a cup of crumbled feta and Kalamata olives. Pour dressing over and toss.

Chop a handful of fresh parsley and sprinkle on the salad. Let rest for 10 minutes before serving chilled or at room temperature.