Greek Quinoa Salad

3 T. lemon juice

3 T. red wine vinegar

1/4 t. dried oregano

2 green onions - sliced

1-2 cloves garlic - chopped and mashed to a paste

1/4 c. extra virgin olive oil

salt/pepper

2 c. cooked quinoa

2 c. diced or halved grape tomatoes

1 c. halved kalamata olives

1/3 sm. red onion - diced finely

1/2 english cucumber - diced

1/2 red pepper - diced

crumbled feta cheese

Cook quinoa as directed on package.  Fluff with a fork when done.  Transfer into a medium salad bowl and let sit for 5 minutes or so to cool slightly.  Whisk together the lemon juice, vinegar, oregano, garlic, and salt and pepper in a small bowl.  Slowly whisk in the oil.  Set aside for later. Add to quinoa: tomatoes, olives, green and red onion, cucumber and red pepper.  Add dressing to salad and gently toss to coat.  Cover and refrigerate for at least 1 hour (longer is better).  Just before serving, sprinkle feta on top.

- Tricia