Quinoa Salad

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 feta cheese

  • Kosher salt and freshly ground black pepper, to taste

 

Ingredients (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


Directions:

  1. Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well. Set aside.

  2. Using a strainer, rinse the quinoa under cold water.

  3. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat.

  4. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed.

  5. Remove from heat and fluff with a fork.

  6. Let quinoa cool to room temperature.

recipe adapted from: two peas & their pod