1 cup (250 milliliters) quinoa, rinsed and drained
7 oz (200 grams) feta cheese, diced
2 medium vine-ripened tomatoes, diced
1 cup (250 mililiters) diced English cucumber (skin on)
1⁄3 cup (85 ml) finely chopped red onion
1⁄3 cup (85 milliliters) finely chopped fresh mint
1⁄3 cup (85 milliliters) finely chopped fresh oregano
1⁄3 cup (85 milliliters) extra-virgin olive oil
1⁄4 cup (60 milliliters) red wine vinegar
1 clove garlic, minced
Sea salt and freshly ground pepper
In a medium saucepan, bring two cups (500 ml) of lukewarm water and the quinoa to a boil, covered, over medium heat. Reduce the heat to low, leave covered, and cook for 12 to 15 minutes or until all the water has been absorbed. Remove the quinoa from the heat, uncover, and fluff using a fork. Set aside to cool, at room temperature, for 15 minutes.
In a large salad bowl, toss the cooled quinoa with the feta, tomatoes, cucumber, onion, and herbs. In a separate bowl, whisk together the oil, vinegar, garlic, and salt and pepper to taste.
Pour the dressing over the salad and toss well before serving.