Ingredients

The following ingredients have 5 Servings
  • 1 cup uncooked quinoa
  • 3 Persian (mini) cucumbers (or 1/2 English cucumber, sliced)
  • Generous handful little tomatoes (halved)
  • 1 red bell pepper (chopped)
  • 1/2 green bell pepper (chopped)
  • Handful kalamata olives (pitted)
  • 2 tablespoons red onion (chopped)
  • 3.5 ounces cubed feta (I used the kind packed in oil + herbs)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon dried oregano ((or more to taste))
  • Salt & pepper (to taste)

Instruction

  • Cook quinoa according to package directions. Once cooked, set aside to cool.
  • Meanwhile, prep the rest of the salad ingredients and add them to a large salad bowl.
  • Once quinoa has cooled, add it to the salad bowl.
  • Add the dressing ingredients (oil, lemon, vinegar, oregano) directly into the salad bowl. Taste and adjust as needed to suit your personal tastes (e.g. add a bit more oil or vinegar). I add a fair bit of salt & pepper to this recipe since the quinoa is not cooked with salt and can be quite bland otherwise. 
  • You can chill the salad first or eat right away. Salad will keep in the fridge for a few days.