This recipe is a cross between a Greek salad and a quinoa-based tabbouleh. I found some quinoa in the bulk foods section of Whole Foods that is a blend of white, red, and black quinoa. Very pretty! Fresh herbs are essential to this dish. You could use all parsley or a mix of what you have on hand. I used parsley, cilantro, and mint. Once again, I did not measure anything so my measurements here are approximate.
1 cup quinoa
1 cup minced fresh parsley or mixed herbs
1 cup chopped cucumber
1/2 cup chopped, pitted Kalamata olives
4 ounces feta cheese, crumbled
1/2 cup garlic oil
3 tablespoons white wine vinegar
juice of 1 juicy lemon
Cook the quinoa according to package directions. Dump it into a large bowl and let it cool to room temperature. You should have approximately 3 cups of cooked quinoa. When cool, add the herbs, cucumber, olives, and feta. Combine the lemon juice, vinegar, and garlic oil. Gently toss the salad with the dressing and serve. If you want to make it in advance, store the undressed salad in the fridge until it’s time to eat. Dress it right before serving.