Cook the quinoa per package directions - OR -If you choose to toast yours before cooking, omit the rinsing step and sauté a cup of dry quinoa in 1 to 2 tablespoons of olive oil util you hear them popping and smell a toasty aroma. Stir continually and do not let them burn. When they are sufficiently toasted, add in the water and continue to follow package instructions.

Finely dice an onion, a bell pepper, a tomato, a bunch of parsley, a bunch of cilantro and a handful or so of black olives. Put all of these into a large mixing bowl.

Crush or chop your garlic with a garlic press, a pestle and mortar or a knife and add it to the fresh mix.

Add in the feta crumbles, zest of a lemon, followed by the juice of the lemon. Try to avoid lemon seeds, they’re not nice in the finished salad.

Drizzle 2 or 3 TBSP of both extra virgin olive oil and apple cider vinegar.

Finish with salt and pepper to taste. A teaspoon of salt and a half teaspoon of pepper should be close, but it depends on the type of salt you use, and your preference.

When the quinoa has cooked completely, remove it from heat and let it cool until it is just warm to the touch. It should be wonderfully fluffy and smell wheaty & toasty. When it has cooled, combine it with the fresh mixture and stir very well.

Taste test and finish with additional oil, salt, pepper, lemon juice or vinegar as you see fit.

Eat it warm and fresh by the bowl, with avocado and boiled egg for lunches, on pitas with chicken or steak for dinner or as a cold, fresh side item to subsequent dinners this week.