Greek Quinoa Salad - cooking recipe

Ingredients

3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1/4 teaspoon dried oregano
1 garlic clove, smashed and finely chopped into a paste
kosher salt
fresh ground black pepper
1/4 cup extra-virgin olive oil
1 cup quinoa
kosher salt
fresh ground black pepper
2 cups grape tomatoes, halved (red and yellow)
1 cup kalamata olive, pitted
2 green onions, thinly sliced (green and pale green parts)
2 pickled cherry peppers, diced
1 small red onion, halved and thinly sliced
1/2 English cucumber, cut into small dice
feta cheese, for sprinkling

Preparation

Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil just until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.
Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa with salted water and cook about 15 minutes; drain any remaining water that has not been absorbed.
Transfer quinoa to a bowl, fluff with a fork and let it sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, onions, cucumbers and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.
Just before serving, transfer to a platter and sprinkle feta cheese on top.