Gluten-Free Quinoa Salad

First, rinse the quinoa with plenty of water and place it in a pot. Add enough water to just cover it and boil over low heat for approximately 10 minutes until the water is absorbed and it becomes soft. Then, remove from the heat and let it cool at room temperature.

For the dressing, whisk olive oil, white vinegar, crushed garlic, salt, and freshly squeezed lemon juice in a small bowl until smooth.

Dice the cucumbers and cocktail tomatoes into small cubes. Slice the sun-dried peppers into bite-sized pieces. Finely chop the fresh dill and parsley.

If you are storing the salad in jars; distribute a portion of the prepared dressing to the bottom of each jar. Add the tomatoes, cooked quinoa, cucumbers, dried peppers, chopped greens, and crumbled feta cheese in layers on top.

Close the jars or containers tightly so that no air can enter. Keep in the refrigerator for up to 4 days to stay fresh. When serving, empty into a deep bowl and mix gently so that the ingredients are well combined with the dressing.