Ingredients
Quinoa:
2 cups water
1 cup quinoa
1/2 tsp. salt
Salad:
Cooked quinoa (above)
1 cup grape or cherry tomatoes, halved
1 large cucumber, chopped (peeled, if desired)
1/3 cup pitted kalamata olives, halved
1/2 small red onion, chopped
1/3 cup feta cheese or Kite Hill (brand) dairy-free almond cheese
Salt and freshly ground black pepper, to taste
Dressing:
1/4 cup olive oil
3 Tbsp. red wine vinegar
1 tsp. dried oregano
Directions
Using a strainer, rinse the quinoa under cold water. Add quinoa, water and salt to a medium saucepan and bring to a boil over medium heat. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature. In a large bowl, combine quinoa, tomatoes, cucumber, kalamata olives, red onion and feta cheese. To make the dressing, whisk together olive oil, red wine vinegar and oregano in a small bowl. Pour dressing over the salad and stir until mixed well. Season with salt and pepper, to taste.
Yield: Serves 6
Recipe from Two Peas & Their Pod: http://www.twopeasandtheirpod.com/greek-quinoa-salad/