Mediterranean Quinoa Salad

Rinse one cup of quinoa under cold water and drain well. Combine with two cups of water in a medium saucepan, bring to a boil, then reduce heat to low and simmer covered for 15 minutes until all liquid is absorbed. Fluff with a fork and let cool to room temperature.

Dice the red onion finely and soak in cold water for 5 minutes to mellow its bite. Roughly chop the sun-dried tomatoes into thin slivers, quarter the artichoke hearts, and halve the kalamata olives lengthwise. Tear fresh parsley leaves from their stems and chop loosely.

In a small bowl, whisk together three tablespoons of olive oil with the lemon juice, a teaspoon of dried oregano, and a generous pinch each of salt and black pepper. Whisk vigorously until the dressing is well emulsified and fragrant.

In a large bowl, combine the cooled quinoa with the sun-dried tomatoes, artichoke hearts, kalamata olives, and drained red onion. Pour the dressing over everything and toss gently with a spatula until all the grains and vegetables are evenly coated.

Taste the salad and adjust with additional salt, black pepper, or a squeeze of lemon juice as needed. Scatter the fresh parsley generously over the top and give one final gentle toss. Serve immediately or refrigerate for 30 minutes to let the flavors meld together.