Mediterranean Quinoa Salad

Rinse the quinoa using a fine mesh strainer, then drain it completely. Place it in a saucepan with 1 ¾ cups water and ¼ teaspoon kosher salt . Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 15 to 18 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. (This step can be completed the day before; refrigerate the quinoa until ready to make the salad.)

If making the salad immediately after cooking the quinoa, here’s a trick: dump the quinoa onto a baking sheet and spread it in an even layer. Pop it in the freezer for 2 to 3 minutes until cooled to room temperature.

Meanwhile, prepare the vegetables noted in the ingredient list above. Mix them in a large bowl with the feta cheese, ¾ teaspoon kosher salt , and the dried oregano.

In a medium bowl, whisk together lemon juice and zest, Dijon mustard, and honey or maple syrup. Then whisk in the olive oil 1 tablespoon at a time until fully combined and an emulsion forms.

To the bowl with the seasoned vegetables and feta, add the quinoa and dressing. Season with black pepper if desired. Eat immediately, or marinate 30 minutes to 24 hours before serving (then taste and add additional salt if needed). Stores 3 to 5 days refrigerated.