This salad is great as is, but sometimes I like to toss in some romaine or spinach before serving. This is best at room temperature so if you refrigerate prior to serving, allow salad to sit out for 30 minutes prior to serving to take the chill off.
To make this #dinnerdoneby9am I fully prepare the salad in the morning, refrigerate all day, then remove from the fridge a half an hour before serving.
-1 cup quinoa, cooked according to package directions
-1/4 c olive oil
-1/8 c red wine vinegar
-1 tsp sugar
-1 tsp salt
-1/2 tsp pepper
-1/4 tsp red pepper flakes
-1 Tbsp oregano
-zest and juice of 1 lemon
-2 cloves garlic, minced
-1 cucumber, sliced into rounds, then cut into quarters
-1 pint grape or cherry tomatoes, sliced in half
-1/2 cup feta cheese
-(optional) 1/4 c kalamata olives
In a medium bowl, whisk together olive oil, red wine vinegar, sugar, salt, pepper, red pepper flakes, oregano, lemon juice and zest and garlic. Toss with remaining ingredients. Serve immediately or chill until serving.
