Greek Tomato-Feta Quinoa Salad

• 2 cups Water
• 1 cup Quinoa
• 1/4 cups Extra Virgin Olive Oil
• 2 Tablespoons Freshly Squeezed Lemon Juice
• 2 Tablespoons Water
• 2 teaspoons Honey
• 2 teaspoons Dried Oregano
• Salt And Freshly Ground Black Pepper
• 1/2 Orange Bell Pepper, Diced
• 1/2 Cucumber, Diced
• 1/2 cups Feta Cheese Crumbles
• 3 Tablespoons Fresh Chives, Chopped
• 3 Tablespoons Fresh Parsley, Chopped
• 1 cup Cherry Tomatoes, Sliced

1. Bring the water to a boil in a saucepan, and season with salt. When it hits a boil, add the quinoa and reduce heat to a simmer. Cover the pan and cook until the water has absorbed, about 10-12 minutes. The quinoa is cooked when the spiral germ becomes visible around the grains. Remove from heat when done.
2. Meanwhile, prepare the lemon vinaigrette. In a bowl, whisk together the extra virgin olive oil, lemon juice, water, honey, and dried oregano until thoroughly combined. Season with salt and pepper and whisk again.
3. In a large container, add the cooked quinoa, diced pepper, diced cucumber, feta, chopped chives, chopped parsley, and the lemon vinaigrette. Stir until well combined. Carefully fold in tomatoes.
4. Serve at room temperature or store in an airtight container in the fridge and serve chilled.

water, quinoa, ubc, freshly squeezed lemon juice, water, honey, oregano, salt, orange bell pepper, cucumber, feta cheese crumbles, fresh chives, fresh parsley, cherry tomatoes

Taken from tastykitchen.com/recipes/salads/greek-tomato-feta-quinoa-salad/ (may not work)