Feta & Oregano Quinoa Salad

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 3/4 cup quinoa (, red, black, or a combination)
• 1 1/2 cups water
• 3 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon dijon mustard or 1 tablespoon coarse grain mustard
• 2 tablespoons fresh oregano, finely chopped or 2 teaspoons dried oregano
• 1 teaspoon fresh garlic, minced
• salt, to taste
• pepper, freshly ground, to taste
• 1 cup zucchini, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, diced
• 1/2 cup baby green pea, frozen
• 1 cup red bell pepper, diced
• 1 cup yellow bell pepper, diced
• 1 cup feta cheese, herb & garlic, crumbled or 1 cup bocconcini, pearl or 1 cup bocconcini, mini, halved

Recipe

• 1 rinse and strain the quinoa to remove the bitter coating. most quinoa today are pre-rinsed, so check the package, but even so, i prefer to give it one more rinse. bring the quinoa and water to a boil in a medium saucepan. cover, reduce to a simmer, and cook for 10 minutes. turn the heat off and leave the covered saucepan on the burner for another 4 minutes. remove the lid and fluff the cooked quinoa with a fork. set aside to cool.
• 2 whisk the vinegar, olive oil, mustard, oregano, garlic, salt, and pepper together in a small bowl.
• 3 combine the salad ingredients in a large bowl; pour the dressing over the vegetables and thoroughly mix. add the quinoa, and mix until evenly combined.
• 4 serve immediately or refrigerate for up to 3 days.