Red Quinoa Salad

• 1 cup uncooked red quinoa
• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons finely minced shallots
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups (1/2-inch) diced seeded tomato
• 1/2 cup (1/2-inch) diced seeded cucumber
• 3 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh oregano
• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 2 ounces crumbled feta cheese (about 1/2 cup)
• 4 lemon wedges

1. Cook quinoa according to package directions, omitting salt and fat. Drain and place in a large bowl. Let cool 1 hour.
2. While quinoa cools, combine oil and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Let stand 20 minutes.
3. Add dressing, tomato, and next 4 ingredients (through chickpeas) to quinoa; toss well. Add cheese, and toss gently. Serve with lemon wedges.
4. Kids Can Help: With a child-safe knife, kids can chop the tomatoes and cucumber, and then crumble the feta.
5. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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red quinoa, olive oil, red wine vinegar, shallots, kosher salt, freshly ground black pepper, tomato, cucumber, fresh mint, fresh oregano, chickpeas, feta cheese, lemon wedges

Taken from www.myrecipes.com/recipe/red-quinoa-salad (may not work)