First, rinse the quinoa in a fine mesh strainer under cold water for 1-2 minutes. Then add the rinsed quinoa, water and salt to a medium saucepan. Bring to a boil over high heat then reduce heat to medium-low to maintain a gentle simmer. Simmer uncovered for 15 minutes, stirring occasionally, or until all the water has been absorbed. Then transfer quinoa to a large bowl and place in the fridge to cool for about 30 minutes.

While quinoa is cooling, prepare the rest of the ingredients (you can also do this while the quinoa is cooking). Then once the quinoa is mostly cool, fluff it up with a fork, then add the rest of the ingredients to the large bowl and mix well to combine. Taste and add any extra salt, pepper, lemon juice and/or seasoning to taste. 

Allow the flavors to meld together for 20 minutes before eating. Keep stored in an airtight container in the fridge for 4-5 days. Serve with Greek Chicken for more protein or keep as is (or add beans) to keep this recipe vegan. This quinoa salad is best served chilled or at room temperature but you can heat up too!