Quinoa Tabbouleh

Rinse the quinoa under cool water. In a medium saucepan, bring the water to a boil and add the quinoa and salt. Turn down the heat to medium-low, cover, and cook until the quinoa is fluffy, about 20 minutes.

Meanwhile, put the diced onion in a bowl covered with water with a pinch of salt to soak for at least 10 minutes. This takes the “bite” out of the onion.

When the quinoa is done cooking, empty it into a large bowl and allow it to cool for 10 minutes.

Whisk together the olive oil, lemon juice, and salt and pepper. Pour it over the quinoa and stir until it is evenly distributed. Add strained onions, diced tomatoes, garlic, parsley, and feta. Stir to combine.

Serve at room temperature or cold. Salad is best after a few hours or even better the next day after the flavors have had a change to mingle.