Greek Quinoa Salad

I love this salad. It’s prefect to make the night before and take to work, or for summer BBQ’s, entertaining friends, you name it. So yum!

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INGREDIENTS

• 1 cup red quinoa (I really love red quinoa , but use whatever color you can find)

• 2 cups water

• 1/4 teaspoon salt

• 3/4 cup chopped cucumber

• 1/2 cup chopped green pepper

• 1/4 cup chopped parsley

• 1/4 cup red onion

• 1/2 cup chopped tomato

• 1/4 - 1/2 cup chopped, pitted black olives

• 1/2 cup chickpeas, drained and rinsed

• 1/3 cup feta cheese (optional)

DRESSING

• 1 Tablespoon dried oregano

• 1 Tablespoon apple cider vinegar

• 1/4 cup olive oil

• 1/2 teaspoon salt

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INSTRUCTIONS

1. Cook quinoa. Add quinoa, water and 1/4 teaspoon salt to a pan. Bring to a boil. Once boiling, cover and reduce to simmer until all liquid is absorbed, about 12 minutes. Spread your cooked quinoa on a baking tray to cool faster. If you add your veggies to hot quinoa they will go soft and mushy. Wait for quinoa to cool or make it in advance.

2. In a large bowl combine remaining ingredients and stir together.

3. Make dressing in a separate bowl.

4. Add cooled quinoa to bowl of veggies, mix well to combine. Add dressing and stir. You can make this day or night before and it's even better when the flavours have had time to marinate.