Ingredients for the salad:
- 2 cups cooked quinoa
- 2 cups chopped cucumber
- 1/2 cup sliced black olives
- 1 yellow bell pepper, chopped
- 1/3 cup chopped red onion
- 2 cups quartered grape tomatoes
- 1/2 cup crumbled feta cheese
Ingredients for the dressing:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 lemon, juice and zest
- 1 teaspoon dried oregano
- 3/4 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preparation:
In a large bowl, place the quinoa, cucumber, olives, yellow pepper, red onion, tomatoes and feta, and toss lightly to combine.
In a small bowl, whisk together all of the dressing ingredients. Pour the dressing over the salad and toss to coat the salad evenly with the dressing. Refrigerate until ready to serve.
Salad keeps well in a sealed container in the refrigerator for up to 5 days.