Quinoa Greek Salad

One of my kids’ favourite salads.

Ingredients

• 1 c quinoa (cook accordingly to package, cool and fluff)
• 2 c grape tomatoes (halved)
• 1 c pitted kalamata olives
• 6 green onions (thinly sliced)
• 1 red pepper (diced)
• 1 purple onion (halved, then thinly sliced)
• 1/2 english cucumber (diced)
• Feta (for sprinkling)

Dressing

• 3 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1/2 tsp dried oregano
• 1 clove garlic (minced)
• 1/4 c olive oil

Instructions

1. Whisk together dressing ingredients (except oil) in a small bowl; slowly whisk in the oil until emulsified.
2. Let dressing sit at room temperature while you prepare the salad to allow the flavours to meld.
3. Place quinoa in a large bowl; add remaining salad ingredients and toss with dressing.
4. Cover and refrigerate for at least 1 hour and up to 8 hours. The longer it sits, the better the flavour.
5. Just before serving, transfer to a platter and sprinkle with feta.