This Greek Quinoa Salad has all the right flavors, colors, and textures with a light vinaigrette dressing to round it all out.
1 lemon, zest and juice
1 tablespoon red wine vinegar
¼ teaspoon dried oregano
1 clove garlic, smashed and finely chopped to a paste
¼ cup extra-virgin olive oil
1 cup vegetable or chicken broth
1 cup quinoa
Kosher salt and pepper
2 cups red and yellow grape tomatoes, halved
1 cup pitted Greek olives
1 red bell pepper, diced
½ cucumber, diced and seeds removed
Feta for sprinkling on salad (optional)
In a bowl whisk together the lemon juice, vinegar, oregano, garlic, salt, pepper, and zest from one lemon. 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.
Prepare quinoa as directed above in a rice cooker or according to package directions.
Transfer the cooked quinoa into a bowl, fluff with a fork and let sit for 5 minutes to cool slightly.
Add the tomatoes, olives, chopped red bell pepper, chopped 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.
Recipe by The Motherload at http://momadvice.com/blog/2013/08/greek-quinoa-salad