A fresh, tangy salad of cooked quinoa tossed with lemon dressing and mixed with crisp vegetables, olives, and feta cheese.
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| juice and zest of 1 lemon | Whisk lemon, oregano, salt, pepper & oil | Stir in cooked quinoa, cool completely | Chop scallions, peppers, olives & cucumber, stir in | Top with feta & serve |
| 1 tsp oregano | ||||
| 3/4 tsp kosher salt | ||||
| 1/4 tsp black pepper | ||||
| 60 ml extra virgin olive oil | ||||
| 200 g quinoa | Rinse quinoa, cook per package | |||
| 4 scallions (white and green parts) | ||||
| 2 bell peppers (red, yellow or orange) | ||||
| 120 g pitted Kalamata olives, drained | ||||
| 1 English cucumber | ||||
| 115 g crumbled feta cheese |
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