Ingredients
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1 1/3 cups water
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2/3 cups tri-colored quinoa
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1 English cucumber, chopped
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1 red pepper, chopped
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1 (2.25 ounce) can black olives, roughly chopped
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1/4 cup chopped red onion
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6 ounces feta crumbles
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2 tablespoons olive oil
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1/4 cup red wine vinegar
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1 garlic clove, pressed
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2 tablespoons Dijon mustard
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2 tablespoons chopped fresh parsley
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2 tablespoons chopped fresh oregano
Directions
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Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Drain, and cool to room temperature, about 20 minutes.
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Combine quinoa, cucumber, red peppers, olives, and red onion in a large bowl; sprinkle with feta cheese.
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Whisk olive oil, vinegar, garlic, mustard, parsley, and oregano together in a small bowl. Pour dressing over salad, toss well to combine, and serve.
