Quinoa Salad
| Ingredient | ||
| 3 | tablespoon | freshly squeezed Lemon Juice |
| 1 | tablespoon | Red Wine Vinegar |
| 1/4 | teaspoon | Dried Oregano |
| 1 | clove | Garlic (smashed and finely chopped to a paste) |
| 1/4 | cup | Extra Virgin Olive Oil |
| 1 | cup | Quinoa |
| 2 | cup | Red and Yellow Grape Tomatoes (halved) |
| 1 | cup | pitted Kalamata Olives |
| 2 | Piece | Green Onions (green and pale green part; thinly sliced) |
| 2 | Piece | Pickled Cherry Peppers (diced) |
| 1 | Piece | small Red Onion (halved and thinly sliced) |
| 1/2 | Piece | English Cucumber (cut into small dice) |
| Feta (for sprinkling) | ||
| Salt and freshly ground Black Pepper | ||
| Procedure | ||
- 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 the quinoa 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.