1largeEnglish cucumber (or 2 medium Persian cucumbers) cut into ½-inch pieces
1cupGreek or kalamata olivespitted and halved, (20 to 24)
In a medium saucepan combine quinoa and 2 cups of water. Bring to a rolling boil; reduce heat, cover and keep at a low simmer until liquid has evaporated, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with fork. Set aside to cool to room temperature. (Recipe note #1)
Once the quinoa is cool, add salt, lemon juice, olive oil, and garlic. Stir to combine; cover and refrigerate for at least 30 minutes or overnight.
About ½ hour before you plan to serve the salad, remove the quinoa mixture from the refrigerator and toss with a fork. Add green onions, parsley, mint, tomatoes, cucumber, feta, and olives (leave out a little bit of the feta, parsley, and mint for garnishing the top), and toss gently to combine. Season to taste with salt and freshly ground black pepper. Serve.
If you want to speed the quinoa cooling process, place cooked, fluffed quinoa, in the pan you cooked it in, into an ice bath. Gently fold inside the pan to quickly cool.