1 (8-ounce)jardiced roasted red bell peppers, drained
1cup(about 227 g)diced cucumbers
1cup(about 227g)chopped tomatoes, (I use cherry tomatoes and cut in half)
2-3green onions, finely chopped
¼ to ⅓cupchopped fresh cilantro or basil
½cup(about 113g)or more to taste feta cheese, crumbled
Dressing:
3tablespoonsolive oil
2tablespoonsred wine vinegar
1tablespoonfresh lemon juice
1clovegarlic, finely minced or pressed through a garlic press
Pinchof dried oregano
Salt and pepper to taste, start with about 1/4 teaspoon each and add more, if needed
Instructions
Rinse the quinoa very well in a fine mesh strainer; drain well. Combine the quinoa and broth in a saucepan and bring to a simmer. Cover, reduce the heat to medium-low, and cook for 14-15 minutes until the quinoa is tender and the liquid is absorbed. Let it rest off the heat, covered, for 10-15 minutes. Fluff with a fork and let cool to room temperature (see note about using already cooked quinoa).
In a large bowl, add the cooled quinoa, olives, roasted red peppers, cucumbers, tomatoes, green onions and fresh cilantro or basil.
Whisk the dressing ingredients together and pour over the salad. Toss to combine.
Sprinkle with the feta cheese and toss lightly.
Serve immediately. If refrigerating to serve later, consider making extra dressing to drizzle over the salad before serving as it may dry out a bit in the refrigerator as the quinoa absorbs the dressing.
Notes
Quinoa: if using already cooked quinoa, you'll want about 1 1/2 to 2 cups.