Greek Quinoa Salad

Instructions

1. 1

   Cook the quinoa according to package instructions. Drain and set aside.

   Tip: Rinse quinoa before cooking for added flavor.

2. 2

   Heat the olive oil in a large skillet over medium heat. Add the minced red onion and cook until translucent.

   Tip: Use a gentle heat to prevent burning the onion.

3. 3

   Add the chopped tomato, artichoke hearts, and olives to the skillet. Cook for 5 minutes, stirring occasionally.

   Tip: Add the ingredients in the order they cook to prevent mixing.

4. 4

   In a small bowl, whisk together the lemon juice, red wine vinegar, salt, and black pepper. Pour the dressing over the skillet mixture and stir to combine.

   Tip: Adjust the dressing to taste.

5. 5

   Fluff the cooked quinoa with a fork and add it to the skillet. Stir to combine with the vegetables and dressing.

   Tip: Make sure the quinoa is well coated with the dressing.

6. 6

   Crumb the feta cheese into the quinoa mixture and stir to combine.

   Tip: Use a fork to crumble the feta for a more rustic texture.

7. 7

   Stir in the chopped parsley and mint.

   Tip: Use a gentle touch to avoid bruising the herbs.

8. 8

   Toss in the cooked eggs and stir to combine.

   Tip: Use a fork to gently mix the eggs into the salad.

9. 9

   Sprinkle the Greek seasoning over the salad and toss to combine.

   Tip: Adjust the seasoning to taste.

10. 10

    Serve the Greek quinoa salad chilled or at room temperature.

    Tip: Let the salad sit for 30 minutes before serving to allow the flavors to meld.