1 ½cupsquinoarinsed and cooked according to package directions*
Dressing
2clovesgarlicminced
3tablespoonsred wine vinegar
½teaspoonlemon zest
2tablespoonslemon juice
¾teaspoonsalt
¾teaspoondried oregano
½teaspoondried dill
½teaspoonDijon mustard
⅛teaspoonblack pepper
½cupminced red onion
½cupolive oil
Salad
1 ½cupschopped cucumber***
1 ½cuphalved cherry or grape tomatoes
1largeor 2 halves sweet yellow and/or red pepper, diced into ½" pieces
¾cuppitted and halved Kalamata olives
¾cupcrumbled feta cheese
Instructions
In a medium-sized mixing bowl whisk together all of the dressing ingredients until combined.
In a large serving bowl or mixing platter, combined the cooled quinoa, cucumber, cherry tomatoes, sweet pepper, olives, and feta cheese.
Drizzle the salad dressing over the salad. Lightly toss the salad until combined.
Refrigerate the salad covered for 1-2 hours before serving or serve right away. Enjoy!
Notes
1.* Or, cook your rinsed quinoa in a large saucepan of salted water, just like you would pasta, for 14-15 minutes, stirring every few minutes. Drain in a fine-mesh strainer. To quickly cool your quinoa pour it out on a large dinner plate and spread it out evenly. Then place in the fridge for 10-20 minutes, or until it's at least room temperature, and your quinoa is ready to go! 2. You can also substitute in a bottled Greek Salad dressing.3. To serve your quinoa salad warm, just skip the quinoa cooling step. 4. This salad lasts covered in the refrigerator for 4-5 days. It does not freeze well.