Quinoa Greek Salad with Tomatoes, Cucumber & Feta Cheese

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup uncooked quinoa
• 2 cups water
• 1 cup grape tomatoes, cut in half
• 1 cup quartered cucumber rounds
• 1/4 cup quartered kalamata olives
• 1/4 cup feta cheese
• 3 tbsp extra-virgin olive oil
• 1 1/2 tbsp red wine vinegar
• 3/4 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp ground pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the 1 cup uncooked quinoa in a fine-mesh sieve under cold running water, then drain well.

2. Combine the quinoa and 2 cups water in a medium saucepan. Bring to a boil over medium-high heat.

3. Reduce the heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is tender.

4. Remove the pan from the heat, keep it covered, and let the quinoa rest for 5 minutes. Fluff with a fork and spread it on a plate to cool to room temperature.

5. While the quinoa cools, whisk together the 3 tbsp extra-virgin olive oil, 1 1/2 tbsp red wine vinegar, 3/4 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp ground pepper in a small bowl.

6. Place the halved grape tomatoes, quartered cucumber rounds, and quartered kalamata olives in a large bowl.

7. Add the cooled quinoa to the vegetables and pour over the dressing. Toss gently until evenly coated.

8. Crumble the 1/4 cup feta cheese over the salad and toss lightly once more. Serve at room temperature or chilled.