Mediterranean Quinoa Salad

4 tablespoons fresh squeezed lemon juice
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
¼ teaspoon dried oregano
1 teaspoon Kosher salt
½ teaspoon fresh ground pepper
¼ cup extra-virgin olive oil

1 cup quinoa
1 teaspoon Kosher salt
1 ½ cups red and yellow grape tomatoes, halved
1 cup pitted kalamata olives, chopped
3 green onions (green and pale green part), thinly sliced
½ English cucumber, diced
½ cup chickpeas, drained
Feta cheese, for sprinkling

1. Whisk together the lemon juice, vinegar, Dijon mustard, oregano, garlic, salt, and
pepper in a small bowl. Slowly whisk in olive oil until emulsified. Let sit at room
temperature while you prep the salad.
2. Rinse the quinoa in a strainer under cold water until the water runs clear. Combine
quinoa, 2 cups water, 1 teaspoon Kosher salt in a saucepan, bring to a boil and cook
until the water is just absorbed and the quinoa is tender, about 15 minutes (follow
package guidelines).
3. Transfer quinoa to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add tomatoes, olives, green onions, cucumbers, and chickpeas. Add dressing slowly to taste, and toss to coat. Season with salt and pepper or add more dressing, to taste. Cover and refrigerate before serving. Flavors will deepen the longer it sits.
4. Sprinkle feta on top before serving.

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