Quinoa Salad with Vegetables and Feta

Method

1. Cook the quinoa in boiling salted water for 10–15 minutes until tender but still al dente. Drain through a fine-mesh strainer and let cool.
2. In a large pan, heat a drizzle of extra virgin olive oil and sauté the sliced red onion until softened.
3. Add the diced yellow and red bell peppers and cook for a few minutes.
4. Add the sliced courgettes, a pinch of salt, and a few basil leaves. Cook on high heat for about 2 minutes, until slightly charred but still crunchy. Remove from heat and let cool.
5. Prepare the dressing: in a small bowl, mix together lemon juice, extra virgin olive oil, dried oregano, and torn fresh basil and mint leaves.
6. In a large bowl, combine the cooled quinoa with the dressing. Season with salt and pepper to taste.
7. Top the quinoa with the cooked vegetables, halved or quartered cherry tomatoes, and crumbled feta cheese.
8. Garnish with additional basil and mint leaves. Mix everything well before serving and enjoy at room temperature.