INGREDIENTS

For quinoa:

• 1 cup quinoa
• 2 cups water
• ¼ teaspoon salt

For the salad:

• 1 cup grape tomatoes, halved
• 1/8 teaspoon salt
• 1 medium cucumber
• 1/8 teaspoon salt
• ½ small red onion
• ½ cup pitted kalamata olives, or to taste
• 4 ounces (about ½ cup) feta cheese

For vinaigrette:

• 2 teaspoons red wine vinegar
• 2 teaspoons fresh oregano, chopped OR 1 teaspoon dried oregano
• 1 teaspoon lemon juice
• ¼ teaspoon salt, or to taste
• ¼ teaspoon fresh ground black pepper, or to taste
• 5 tablespoons extra-virgin olive oil

PREPARATION

Quinoa

1. Using a fine mesh strainer, rinse quinoa under cold water.
2. Bring quinoa, water, and salt to a boil in a medium saucepan over medium heat. Boil for 5 minutes and then reduce heat to a simmer. Cook until quinoa is soft, about 15 minutes. Remove from heat and fluff with a fork. Allow quinoa to cool to room temperature.
3. Transfer quinoa to a large bowl.

Salad

1. Cut grape tomatoes in half and season lightly with salt. Place in a colander over the sink to let excess water drain.
2. Peel cucumber, cut into quarters lengthwise, thickly slice, and add to colander with tomatoes. Season with additional salt and toss to combine. Let rest.
3. Dice onion and place in a large bowl with quinoa. Add olives.
4. Gently press excess water from tomatoes and cucumbers and add to bowl.
5. Crumble feta cheese over vegetables.

Vinaigrette

1. In a small mixing bowl or measuring cup, whisk together vinegar, lemon juice, and spices.
2. Add the olive oil to the vinegar mixture in a slow, steady stream while whisking. Whisk vigorously to combine.
3. Add the vinaigrette to the salad and toss to combine. Taste and add additional salt or pepper as desired. Serve immediately.

Recipe credit: Make Better Food / CC BY
Photo credit: Make Better Food / CC BY