Horiatiki Greek Salad with Quinoa

Ingredients:

• 2 cups red and yellow grape tomatoes, halved
• 1 cup pitted olives
• 1 cup quinoa
• 1/2 cucumber, diced into small cubes
• 3 tablespoons squeezed lemon juice
• 1 tbsp red wine vinegar
• 1/4 teaspoon dried oregano
• 1 clove of garlic, crushed and ground into a paste
• Salt and ground black pepper
• 1/4 cup olive oil
• 2 thinly sliced ​​green onions (green and light green parts)
• 2 diced marinated cherry peppers
• 1 small red onion, thinly sliced ​​into half rings
• Feta cheese for sprinkling

Preparation:

1. In a small bowl, combine the lemon juice, vinegar, oregano, garlic, and some salt and pepper. Whisk in the oil slowly until emulsified. Let the dressing sit at room temperature while you prepare the salad to allow the flavors to meld.
2. Rinse the quinoa in a sieve until the water runs clear. Combine the quinoa, 2 cups of water, 1 teaspoon of salt, and 1/4 teaspoon of pepper in a small saucepan. Bring to a boil and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
3. Transfer the grains to a bowl, toss with a fork, and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, and cucumbers. Toss with the dressing. Cover and refrigerate for at least an hour or up to 8 hours before serving. The longer the salad sits, the better its flavor.
   
   Just before serving, transfer the salad to a platter and sprinkle feta cheese on top.