View source for Greek Quinoa Salad

For the Salad:
*2 cups water
*tsp chicken bouillon 
*1 cup quinoa
*2 cups grape tomatoes, halved
*1 English cucumber, chopped
*1/2 cup crumbled feta cheese

For the dressing:
*1/3 cup olive oil
*2 tablespoons red wine vinegar
*1 tablespoon fresh lemon juice
*1 teaspoon honey
*1 clove garlic, minced
*1/4 teaspoon Dijon mustard
*1 teaspoon dried oregano
*Kosher salt and black pepper, to taste


Bring the water and chicken bouillon to a boil, then stir in the quinoa. Cover, reduce the heat to low, and cook for about 15 minutes. Once the liquid is absorbed, fluff the quinoa with a fork and allow to cool.

Whisk together the olive oil, red wine vinegar, lemon juice, honey, garlic, mustard, and oregano in a small bowl.

Gently mix the quinoa, tomatoes, cucumbers, feta, and dressing together in a large bowl. Can be served room temperature or chilled.


''Original recipe found at www.twopeasandtheirpod.com.''

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