What
you need,
1
cup dry quinoa, cooked according to package directions and cooled
(I
cooked mine the night before I made the salad)
1
cup grape tomatoes, halved
2
cups baby spinach, chopped
½
cup kalamata olives, sliced
½
English cucumber, diced
½
cup feta cheese, crumbled
2
tbsp. extra virgin olive oil
2
tbsp. red wine vinegar
1
lemon, juiced
2
cloves garlic, minced
1
tsp. dried oregano
1
tsp. kosher salt
½
tsp. black pepper
In
a large bowl combine the cooked and cooled quinoa with the tomatoes, spinach,
olives, and cucumber and feta cheese.
In
a small bowl whisk together the olive oil, vinegar, lemon juice, garlic,
oregano and season to taste with salt and pepper.
Pour
the dressing over the quinoa mixture and toss to coat.
Eat
right away or store in the fridge in an airtight container.
Jen of My Tiny Oven
