Step 1: Cook the Quinoa. Rinse quinoa thoroughly under cold running water. In a medium saucepan, combine rinsed quinoa with water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat, keep covered for 5 minutes, then fluff with a fork. Spread on a baking sheet to cool completely.
Step 2: Prepare the Vegetables. While quinoa cools, halve cherry tomatoes, dice cucumber, finely dice red onion, and dice bell pepper. Chop fresh parsley and mint.
Step 3: Make the Dressing. In a small bowl or jar, whisk together lemon juice, olive oil, red wine vinegar, dried oregano, salt, and black pepper until well emulsified.
Step 4: Combine the Salad. In a large mixing bowl, gently combine the cooled quinoa, cherry tomatoes, cucumber, red onion, bell pepper, fresh parsley, and fresh mint. Gently crumble feta cheese over the mixture.
Step 5: Dress and Serve. Pour the prepared dressing over the salad. Toss gently to ensure all ingredients are evenly coated. Serve immediately, or refrigerate for at least 30 minutes to allow flavors to meld. Enjoy one of the best summer salad recipes!