3Persian (mini) cucumbersor 1/2 English cucumber, sliced
Generous handful little tomatoeshalved
1red bell pepperchopped
1/2green bell pepperchopped
Handful kalamata olivespitted
3.5ouncescubed feta (I used the kind packed in oil + herbs)
1tablespoonred wine vinegar
1/2teaspoondried oregano (or more to taste)
Salt & pepperto taste
Cook quinoa according to package directions. Once cooked, set aside to cool.
Meanwhile, prep the rest of the salad ingredients and add them to a large salad bowl.
Once quinoa has cooled, add it to the salad bowl.
Add the dressing right into the bowl. You may need to adjust the lemon juice/vinegar/oil/oregano quantities to suit your personal tastes. I add a fair bit of salt & pepper to this recipe since the quinoa is not cooked with salt and can be quite bland otherwise.
You can chill the salad first or eat right away. Salad will keep in the fridge for a few days.