Ingredients
- 3 Tbsp freshly squeezed lemon juice
- 1 Tbsp red wine vinegar
- 1/4 Tsp dried oregano
- 1 clove garlic, smashed and finely chopped to a paste
- Kosher salt
- Freshly ground pepper
- 1/2 C EVOO
- 1 C quinoa
- 2 C red and yellow grape tomatoes, halved
- 1 C pitted kalamata olives
- 2 green onions (green & pale green part), thinly sliced
- 2 pickled cherry pepper, 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 jounce, 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 flavors to meld.
Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa, 2 C water, 1 Tsp salt and !/2 Tp pepper in a small saucepan, bring to a boil and cool until the water is absorbed and the quinoa is tender, about 15 minutes.
Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add tomatoes, olives, green onions, cherry peppers, red onion, cucumber and dressing. Toss to coat and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.
Transfer to a platter and sprinkle with feta cheese