Quinoa Greek Salad with Lemon Herb Dressing
2 cups cooked quinoa
3-4 roma tomatoes, diced OR 12 cherry tomatoes, halved
1 cucumber, seeded, peeled and diced
1/4 cup kalamata olives, halved
2 oz. crumbled feta
Dressing to taste (see below)
Mix salad ingredients (I cook quinoa the night before and refrigerate it overnight). Add dressing to taste, I wouldn’t use it all, but you’re not me, you might like it that way.
Lemon Herb Dressing:
Juice of 1-2 lemons
1-2 T. red wine vinegar
Olive oil (about as much as lemon juice + vinegar combined, but you can add more, depends on how oily you like your dressing – I like an equal to less ratio)
2 tsp. oregano
1/2 tsp. thyme
Salt and pepper to taste
Optional: 1 tsp. garlic salt
Mix all dressing ingredients together and shake very well.
And because this is not a cooking blog, you get an unstyled photo of the recipe while it was in the Tupperware container, taken with my cell phone. You’re welcome. It’s delicious. Trust me.