Prep Time : 5 minutes

Cook Time : 20 minutes

Servings : 6

Ingredients

For the Salad:

• 2 cups water
• 1 cup quinoa
• Pinch of salt
• 2 cups grape tomatoes, halved
• 1 English cucumber, chopped
• 1/2 cup pitted kalamata olives, halved
• 1/3 cup diced red onion
• 1/2 cup crumbled Athina Greek Feta
• Kosher salt and freshly ground black pepper, to taste

For the dressing:

• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 1 clove garlic, minced
• 1/4 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• Kosher salt and black pepper, to taste

Method

1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about
    15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.

2. To make the dressing, whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, mustard, and oregano in a small bowl. Season with salt and pepper, to taste.

3. In a large bowl, combine quinoa, tomatoes, cucumber, kalamata olives, red onion, and feta cheese. Drizzle the salad with dressing and toss to combine. Season with salt and pepper, to taste.