Ingredients
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3 tablespoons red-wine vinegar
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1 tablespoon chopped fresh oregano
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1 clove garlic, minced
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¼ teaspoon salt
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¼ cup extra-virgin olive oil, divided
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½ teaspoon ground pepper, divided
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2 cups multicolored cherry tomatoes, halved
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1 medium red bell pepper, cut into 1-inch pieces
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1 cup sliced red onion
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¼ cup pitted Kalamata olives
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4 cups cooked quinoa, cooled
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¾ cup crumbled feta cheese
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¼ cup pine nuts, toasted
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Chopped fresh basil for garnish
Directions
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Preheat oven to broil with rack about 6 inches from heat source. Whisk vinegar, oregano, garlic, salt, 3 tablespoons oil and 1/4 teaspoon pepper in a small bowl.
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Combine tomatoes, bell pepper, onion, olives and the remaining 1 tablespoon oil and 1/4 teaspoon pepper in a large bowl; toss well to coat. Spread in an even layer on a large rimmed baking sheet . Broil until the vegetables are lightly charred and tender, 8 to 10 minutes, stirring halfway through. Transfer the vegetables to a large bowl; discard the pan juices.
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Add quinoa, feta and pine nuts to the vegetables. Drizzle with the vinaigrette and toss gently to coat. Garnish with basil, if desired.
