Quinoa Salad

Instructions

1. 01

   Place 1 1/2 cups quinoa in a fine-mesh strainer and rinse well. Place the quinoa, 2 3/4 cups water, and 1/2 teaspoon kosher salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed, about 15 minutes. Uncover and fluff with a fork. Transfer the quinoa to a rimmed baking sheet, spread into an even layer, and refrigerate until cooled completely, 10 to 15 minutes.

2. 02

   Place 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a large bowl and whisk to combine.

3. 03

   Add 1 large chopped English cucumber, 1 (12-ounce) jar coarsely chopped roasted red peppers, and 1 cup coarsely chopped pitted Kalamata olives to the bowl.

4. 04

   Add the cooled quinoa and toss to combine and evenly coat in the dressing.

5. 05

   Add 1/2 cup coarsely chopped fresh parsley leaves to the bowl. Crumble 4 ounces garlic and herb goat cheese into the salad and toss again gently to combine. Serve at room temperature or chilled.

6. 06

   Make ahead: The salad can be made up to 1 day ahead and stored in the refrigerator.Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.