Prep time: 20 minutes
Cook time: 15 minutes
Serves 6.
1 C quinoa
2 C water
3 T olive oil
3/4 C fresh lemon juice
1 t dried oregano
1 clove garlic, minced
1/4 C kalamata olives
1 bunch scallions, chopped
1 pint grape tomatoes, halved
7 oz sheep’s milk feta cheese, cubed
1/4 C diced red onion
Salt and pepper to taste
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Place quinoa in a strainer and rinse under cold running water. Add water and quinoa to a medium saucepan. Bring to a boil and reduce to a simmer. Cook 15 minutes until quinoa is almost translucent.
Spread cooked quinoa on a large dinner plate and place in freezer for 15 minutes to chill. Meanwhile, in a small bowl, combine olive oil, lemon juice, oregano and garlic. Toss with quinoa.
Add olives, scallions, grape tomatoes, feta cheese and red onion. Gently mix ingredients. Season with salt and pepper and serve.
