Rinse the quinoa under cold water for about 30 seconds to remove any bitter coating, then drain well. In a medium saucepan, bring 2 cups of water to a boil, add the rinsed quinoa and a pinch of salt, then reduce heat to low and simmer covered for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork. Spread the cooked quinoa on a baking sheet or wide bowl to cool to room temperature—this prevents the salad from becoming mushy when you add the other ingredients. This usually takes about 10-15 minutes.

While the quinoa cooks, dice the peppers into 1/4-inch pieces, slice the olives into thin rounds, dice the red onion into small pieces, and finely chop the cilantro and parsley, keeping the tender stems of the cilantro included. This mise en place ensures all your ingredients are ready to go and helps the flavors distribute evenly when you combine everything. I like to keep the red onion separate from the other vegetables so you can adjust the amount to taste—its sharpness is a key flavor note in this salad.

In a small bowl or measuring cup, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper. Before adding the oregano, crush it gently between your palms to release its essential oils and deepen the flavor. Let the vinaigrette sit for a minute so the oregano can bloom and infuse the dressing with Mediterranean flavor.

Transfer the cooled cooked quinoa from Step 1 to a large mixing bowl. Add the prepared vegetables and fresh herbs from Step 2 along with the corn and feta cheese. Pour the vinaigrette from Step 3 over everything and toss gently but thoroughly until all ingredients are evenly coated and combined. The feta will begin to soften slightly from the acid in the vinegar, adding creaminess to the salad.

Taste the salad and adjust seasoning as needed—you may want to add more salt, red onion, or a squeeze of lemon juice depending on your preference. The salad is best served at room temperature or chilled, and it actually tastes better after sitting for 15-30 minutes as the flavors meld together. This salad keeps well in the refrigerator for up to 3 days, making it perfect for meal prep.