Greek Quinoa Salad

Ingredients

¾ cup Quinoa

1 ½ cups Water

½ tsp Sea Salt

½ tsp Black Pepper

2 cups Grape Tomatoes (a mix of red and yellow is nice)

½ cup Kalamata Olives, sliced in half

1 small Red Onion, halved & sliced very thin

1 small English Cucumber (or 1/2 large one), diced small

Organic Feta, crumbled on top (optional)

Dressing Ingredients

3 tbsp Fresh Squeezed Lemon Juice

1 tbsp Red Wine Vinegar

1 clove Garlic, minced

¼ tsp Oregano, dried

¼ cup Extra Virgin Olive Oil

Sea Salt (to taste)

Black Pepper (to taste)

Rinse quinoa and put in pot with water, salt and pepper. Bring to a boil.

Then simmer for 15 minutes until water is absorbed. Fluff with a fork. Transfer to a bowl to cool.

Meanwhile, make dressing by combining oil, vinegar, garlic, oregano and oil in a small bowl.

Add salt and pepper to your liking (start with ¼ teaspoon salt and as much pepper as you like).

Set aside for flavors to blend.Combine the veggies, olives, cooked quinoa, and dressing.

This tastes best when refrigerated for at least an hour.

Top with a sprinkling of feta if desired.