Name: Greek Quinoa Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 servings
Cuisine: european
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; Kosher salt and freshly ground black pepper; 1/4 cup extra-virgin olive oil; 1 cup quinoa; Kosher salt and pepper; 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

Directions

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 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.

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Greek Quinoa Salad

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