We're all trying to get back to a healthier and less indulgent routine now that the holidays are over. What better way than with a healthy make-ahead salad that keeps for days? I make a big batch of this Dill and Feta Quinoa Salad on a sunday and eat it several days in a row for lunch. It's so filling and tasty! Do you find quinoa a bit bitter? I find a good soak really helps to remove the natural saponin coating on raw quinoa, which is what causes the bitterness. I just follow this quick process: 1) Add the raw quinoa to your rice cooker (or the saucepan you plan to cook it in) 2) Cover the quinoa with water and let that soak for 10 or 15 minutes 3) Drain the quinoa through a fine mesh sieve and give it a brief rinse while it's still in the sieve 4) Add it back into the cooker and add water up to the appropriate fill line (or, add in the right amount of water to the saucepan) 5) Cook the quinoa as directed! While the quinoa cooks, I make the dressing and chop up any veggies I plan to add. Couldn't be easier! For 3 easy quinoa salads using leftovers from your fridge, see my other quinoa blog post, here! Photography: Ryan Brook