GREEK QUINOA SALAD

By TPMay

Ingredients

• 3 tablespoons freshly squeezed Lemon Juice
• 1 tablespoon Red Wine Vinegar
• 1/4 teaspoon Dried Oregano
• 1 Garlic clove (smashed and finely chopped to a paste)
• Kosher Salt and freshly ground Black Pepper
• 1/4 cup Extra Virgin Olive Oil
• 1 cup Quinoa
• Kosher Salt and Pepper
• 2 cups Red and Yellow Grape Tomatoes (halved)
• 1 cup pitted Kalamata Olives
• 2 Green Onions (green and pale green part; thinly sliced)
• 2 Pickled Cherry Peppers (diced)
• 1 small Red Onion (halved and thinly sliced)
• 1/2 English Cucumber (cut into small dice)
• Feta (for sprinkling)

Preparation

Step 1

Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.
Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper in a small saucepan, bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
Transfer the quinoa to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing, and toss to coat.
Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor. Just before serving, transfer to a platter and sprinkle feta on top.