Mediterranean Greek Quinoa Salad with Feta and Olives

Combine the broth and quinoa in a saucepan, placing it over high heat. Bring the mixture to a rolling boil, then gradually decrease the heat to a low simmer, covering the saucepan with a lid. Allow the quinoa to cook until it is tender and has absorbed all of the liquid, typically taking 15-20 minutes. Remove the saucepan from the heat and transfer the cooked quinoa to a large serving container, allowing it to cool slightly, approximately 10 minutes.

Meanwhile, combine the diced tomatoes, chopped parsley, pitted kalamata olives, sautéed onion, crumbled feta cheese, and a generous drizzle of olive oil in the bowl with the cooked quinoa. Add a splash of vinegar and minced garlic to the mixture, stirring until everything is well incorporated. Finish the salad by squeezing a few drops of fresh lemon juice over the top, followed by a pinch of salt and pepper to taste. Use your hands or a large spoon to toss the salad, ensuring that all of the ingredients are evenly coated. Cover the bowl with plastic wrap and refrigerate the salad for at least 1-4 hours to allow the flavors to meld together.