Also yummy with some chopped chicken breast added, but even just vegetarian this salad is full of protien and makes a tasty lunch dish.
Greek Quinoa Salad
1 c uncooked quinoa
1/2 package grape tomatoes, sliced into halves
1 sweet red pepper, diced
1 long English cucumber, sliced and quartered
1/4 cup black olives, halved if desired
2 Tbsp red onion, diced
approx 1/2 c crumbled feta cheese
1 green onion, green part only diced
juice from 1 large freshly squeezed lemon
2 Tbsp olive oil
3 Tbsp balsamic vinegar (optional)
1 tsp honey
1 cushed garlic clove
Salt & cracked pepper to taste
Cook Quinoa as directed with water or chicken broth. Allow to cool.
In large bowl, fold in diced veggies into quinoa. Combine ingredients for dressing (blend with immersion blender to thoroughly combine). Drizzle dressing all over salad and gently mix throughout. Keep in fridge tightly covered for up to 3 days.