Crunchy Mediterranean Quinoa Salad

What you need:
4 servings of cooked then cooled quinoa
1 cup grape tomatoes
2 mini cucumbers
2 bell peppers
1/4-1/2 cup red onion
1/4 cup Kalamata olives
Handful fresh dill and parsley, you can also use mint!
Feta, as much as you want
Salt & pepper

Dressing:
3 tbsp – 1/4 cup extra virgin olive oil
3 tbsp red wine vinegar
2 tsp Dijon mustard
1 -2 tsp honey
Dried oregano and parsley
Fresh lemon juice

You know that one recipe that you always go back to? Well, this one is mine, or at least one of them. I’ve shared this salad a few times on my page before, but in case you missed it, I’m sharing it again because it is just that good. A few reasons why I love it is because it’s fresh and holds well in the fridge. It’s bursting with flavor, satisfying, and super easy to make. The fresh dill and parsley really brings this to life. And then you tie it all together with some creamy, crumbly feta that’s in brine. I mean, look at all those colors. You are literally eating the rainbow with this one. Recently, I’ve been topping it off with a taziki chicken salad. And let me tell you, this combo is so good. I’m sharing that recipe tomorrow. And then I’m storing the rest of it in the fridge for quick lunches and sides throughout the week.