1/2 teaspoon kosher salt, plus more as needed

1/4 teaspoon freshly ground black pepper

1. Place 1 1/2 cups quinoa in a fine-mesh strainer and rinse well. Place the quinoa, 2 3/4 cups water and 1/2 teaspoon kosher salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed, about 15 minutes. Uncover and fluff with a fork. Transfer the quinoa to a rimmed baking sheet, spread into an even layer, and refrigerate until cooled completely, 10 to 15 minutes.

Make the dressing:

1. Place 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a large bowl and whisk to combine.

Assemble the salad:

1. Chop 1 large English cucumber into rough 1/2-inch pieces, drain and coarsely chop 1 (12-ounce) jar roasted red peppers, and coarsely chop 1 cup pitted Kalamata olives. Add everything to the bowl.

2. Add the cooled quinoa and toss to combine and evenly coat in the dressing.

3. Coarsely chop enough parsley leaves to get 1/2 cup and add to the bowl. Crumble 4 ounces garlic and herb goat cheese into the salad and toss again gently to combine. Serve at room temperature or chilled.

Recipe notes: The salad can be made up to one day ahead and stored in the refrigerator. Leftovers can be refrigerated in an airtight container for up to three days.

(Sheela Prakash is a senior contributing food editor at TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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