Mediterranean Quinoa Salad

Steps

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1. 1
   In a large bowl, zest and juice the lemon, catching any seeds.
   ▶ ≈0:12
2. 2
   Add a nice pinch of salt, pepper, and about a teaspoon of dried oregano.
   ▶ ≈0:42
3. 3
   While whisking, drizzle in about a quarter cup of extra virgin olive oil to create the dressing.
   ▶ ≈1:01
4. 4
   Chop the bell peppers into small pieces. Stand each pepper upright, slice down the sides to remove the flesh, then chop into small cubes.
   ▶ ≈1:40
5. 5
   Chop the English cucumber into small pieces. Because English cucumbers are seedless and have thin skin, no peeling is needed, and they produce less excess water.
   ▶ ≈2:56
6. 6
   Chop the scallions, using both the white and green parts, into small pieces.
   ▶ ≈3:49
7. 7
   Cook the quinoa on the stove for about 15 minutes until the liquid is absorbed. Add a drizzle of olive oil and a pinch of salt. Let it cool slightly, but not completely.
   ▶ ≈2:30
8. 8
   Add the slightly cooled quinoa to the bowl while it is still somewhat warm so it can absorb the flavors from the vegetables and dressing.
   ▶ ≈5:07
9. 9
   Mix everything together and taste. Add more salt or seasoning if needed.
   ▶ ≈5:27
10. 10
    Add the crumbled feta cheese. Mix some into the salad and top with additional feta before serving.
    ▶ ≈6:01
11. 11
    Mix in the kalamata olives. The salad can be served immediately or refrigerated for later.
    ▶ ≈6:25