Photo2Plate

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 English cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• For the dressing:
• 1/4 cup extra virgin olive oil
• 1/4 cup lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the water is absorbed.
2. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork and let it cool completely.
3. In a large bowl, combine the cooled quinoa, cucumber, tomatoes, olives, red onion, feta cheese, and parsley.
4. In a small bowl or jar, whisk together the olive oil, lemon juice, and oregano. Season with salt and pepper.
5. Pour the dressing over the salad and toss gently to combine.
6. Serve chilled or at room temperature.