Greek Quinoa Salad

• 3 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1/4 teaspoon dried oregano
• 1 garlic clove, smashed and finely chopped into a paste
• kosher salt
• fresh ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 cup quinoa
• kosher salt
• fresh ground black pepper
• 2 cups grape tomatoes, halved (red and yellow)
• 1 cup kalamata olive, pitted
• 2 green onions, thinly sliced (green and pale green parts)
• 2 pickled cherry peppers, diced
• 1 small red onion, halved and thinly sliced
• 1/2 English cucumber, cut into small dice
• feta cheese, for sprinkling

1. Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil just until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.
2. Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa with salted water and cook about 15 minutes; drain any remaining water that has not been absorbed.
3. Transfer quinoa to a bowl, fluff with a fork and let it sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, onions, cucumbers and dressing and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.
4. Just before serving, transfer to a platter and sprinkle feta cheese on top.

lemon juice, red wine vinegar, oregano, garlic, kosher salt, fresh ground black pepper, extravirgin olive oil, quinoa, kosher salt, fresh ground black pepper, grape tomatoes, kalamata olive, green onions, cherry peppers, red onion, cucumber, feta cheese

Taken from www.food.com/recipe/greek-quinoa-salad-514062 (may not work)