Combine the quinoa and salt with 2 cups of water in a medium saucepan. Bring the mixture to a boil. Place a lid on the pot and reduce the heat to medium-low and simmer for 15 minutes. Remove from the heat and let it sit, covered for 10 more minutes. Fluff with a fork.
Instant Pot Quinoa
Combine the quinoa and salt with 1 cup of water in the inner pot of the instant pot. Cook on high pressure for 1 minute. Allow the pressure to release naturally on its own for at least 10 minutes. Open the pressure cooker and fluff with a fork.
Quinoa Salad
While the quinoa is cooling, prepare the dressing by placing the red wine vinegar, olive oil, oregano, garlic, capers, salt, and pepper into a blender or food processor and blending until the capers are broken down and well combined.
Once the quinoa is cooled slightly (about 10 minutes), pour half the dressing over the cooked quinoa and allow it to cool to room temperature.
Once the quinoa has reached room temperature, pour the remaining salad dressing over the quinoa. Add in the cucumbers, feta, olives, artichoke hearts, tomatoes, roasted peppers, and parsley. Toss together until everything is well distributed.
Cover and refrigerate for 30 minutes, allowing the flavors to come together.
Notes
Quinoa: 1 cup of dried quinoa yields 3 cups of cooked quinoa. Feel free to use 3 cups of cooked quinoa in place of starting this recipe with dried quinoa. Cucumber: If you choose to use a regular cucumber over an English cucumber, be sure to peel your cucumber and de-seed it before adding it to the salad.Tomatoes: If you use vine-ripened or Roma tomatoes, de-seed before adding the salad as well.Storage: You can store Greek Quinoa Salad in the refrigerator in an airtight container for up to 5 days.