Skip the rice or pasta and try quinoa for a healthy, but delicious substitute!
3 tablespoons lemon juice
1 tablespoon red wine vinegar
¼ teaspoon dried oregano
1 clove garlic, pressed
Kosher salt and freshly ground black pepper (to taste)
¼ cup extra-virgin olive oil
1 cup quinoa, rinsed and cooked according to the package
½ hothouse cucumber, peeled and diced
1 cup cherry tomatoes, cut in half
1 cup kalamata olives, cut in half or kept whole (whatever is your preference)
½ cup crumbled feta (or use more or less based on your preference)
2 green onions (green parts only), sliced
2 tablespoons chopped parsley
Cook the quinoa according to the package's directions. Once cooked, place quinoa in a medium-sized serving bowl and allow to cool.
Meanwhile, start to make the Greek dressing. In a small bowl, whisk together the lemon juice, red wine vinegar, dried oregano, garlic, salt, and pepper. Slowly add in the olive oil and whisk together at the same time so that it emulsifies.
Add the dressing to the cooled quinoa and mix until incorporated. Add in the cucumber, tomatoes, olives, feta, green onions, and parsley and continue to stir until all the ingredients are evenly distributed. Cover with plastic wrap and store in the refrigerator for at least one hour before serving
Recipe by 2 Sisters 2 Cities at http://www.2sisters2cities.com/2014/05/greek-quinoa-salad/