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Ingredients
  • subheading: FOR THE SALAD:
  • 2 cups water
  • 1 cup quinoa
  • Pinch of salt
  • 1 cup grape tomatoes, halved
  • 1 cup chopped cucumber
  • ⅓ cup pitted kalamata olives, halved
  • ¼ cup diced red onion
  • ⅓ cup feta cheese
  • Salt and freshly ground black pepper, to taste
  • subheading: TO MAKE THE DRESSING:
  • ¼ cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
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