📖 Instructions

1. Cook the Quinoa: In a medium saucepan, combine the quinoa and water (or vegetable broth). Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Remove from heat and let it cool slightly. Tip: Fluff the quinoa with a fork to prevent it from sticking together.
2. Cook the Pasta: While the quinoa is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and rinse with cold water to stop the cooking process. Set aside to cool.
3. Prepare the Vegetables: While the quinoa and pasta are cooking, chop the cucumber, tomatoes, bell pepper, and red onion into bite-sized pieces. Roughly chop the fresh parsley and mint. Mince the garlic. Remember, uniform sizes help everything taste better together!
4. Make the Lemon-Herb Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried basil, salt, and black pepper. Taste and adjust seasonings as needed. The vinaigrette should be bright and zesty – don't be afraid to add a little extra lemon juice!
5. Combine Ingredients: In a large bowl, combine the cooked quinoa, cooked pasta, chopped cucumber, tomatoes, bell pepper, red onion, Kalamata olives, and crumbled feta cheese. Gently toss to combine.
6. Dress the Salad: Pour the lemon-herb vinaigrette over the salad and toss gently to coat all the ingredients evenly. Be careful not to overdress the salad, as it can become soggy. Start with half the vinaigrette and add more as needed.
7. Add Fresh Herbs: Sprinkle the chopped fresh parsley and mint over the salad. Toss gently to distribute the herbs evenly.
8. Chill (Optional): For the best flavor, cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. However, it's perfectly delicious served immediately too! Especially if you're impatient, like me!
9. Serve: Serve the Mediterranean Quinoa & Pasta Salad chilled or at room temperature. It's perfect as a side dish, light lunch, or a potluck contribution. Enjoy!