Building a whole grain bowl with Jamie Wise

Rinse the quinoa under cold water to remove any bitterness.

In a medium saucepan, combine quinoa, water, and salt. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed.

Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

In a large bowl, combine the cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.

In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper to create the dressing.

Add the cooked quinoa to the vegetable mixture and pour the dressing over it. Toss gently to combine.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

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