Greek Quinoa Salad

Yields: 4 Servings

Ingredients

• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon red wine vinegar
• 1/4 teaspoon dried oregano
• 1 clove garlic, 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 (option: you can use fresh sweet peppers)
• 1 small red onion, halved and thinly sliced
• 1/2 English cucumber, cut into small dice
• Feta, for sprinkling

Directions

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.
2. Rinse the quinoa in a strainer until the water runs clear.
3. Combine the quinoa, 2 cups water, 1/4 teaspoon salt (optional) 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.
4. Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly.
5. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing and toss to coat.
6. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.
7. Just before serving, transfer to a platter and sprinkle feta on top.

Source: www.foodnetwork.com