Mediterranean Quinoa Salad

• 1 cup Dry Quinoa
• 2 cups Water
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Olive Juice (the Brine That The Olives Are Packaged In)
• 2 cloves Garlic, Minced
• 1 teaspoon Dry Oregano
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Black Pepper
• 2 cups Sliced Grape Tomatoes
• 1/2 cups Kalamata Olives, Sliced
• 1 cup Spinach, Chopped
• 4 ounces, weight Feta Cheese, Crumbled (4 Ounces Is About 1/2 Cup)

1. Combine the water and quinoa in a medium sized pot and bring to a boil. Reduce heat to simmer and let it cook for about 15 minutes, or until the quinoa has absorbed all of the water.
2. Well the quinoa cooks make the dressing. Combine the olive oil, olive juice, garlic, oregano, salt and pepper in a small bowl. Mix well and set aside.
3. In a large bowl, combine the sliced tomatoes, olives and spinach.
4. When the quinoa is done, fluff it. Then add quinoa into the bowl with the veggies and mix well. Drizzle the dressing on top and add feta cheese.
5. Toss everything together. Serve immediately or store in the fridge until serving.

quinoa, water, olive oil, olive juice, garlic, oregano, kosher salt, black pepper, grape tomatoes, kalamata olives, cheese

Taken from tastykitchen.com/recipes/salads/mediterranean-quinoa-salad-2/ (may not work)