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.