Mushroom Quinoa Salad

Rinse the quinoa thoroughly with cold water. Place it in a saucepan with 400 ml of water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Let it stand covered for 5 minutes, then fluff with a fork and let it cool.

Clean and slice the mushrooms. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the mushrooms and minced garlic, then sauté for 8-10 minutes until golden brown and tender. Season with salt and pepper to taste, then set aside to cool.

Dice the cucumber, bell pepper, and red onion. Halve the cherry tomatoes and chop the fresh parsley.

In a small bowl, whisk together 4 tablespoons of olive oil, lemon juice, salt, and pepper. Taste and adjust seasonings as needed.

In a large bowl, combine the cooled quinoa, sautéed mushrooms, cucumber, tomatoes, bell pepper, red onion, and parsley. Pour the prepared dressing over the salad and toss thoroughly to coat everything. Let it sit for at least 15 minutes before serving to allow the flavors to meld.