Quinoa Salad with Cucumbers and Feta

• 1- 1/2 cup Quinoa (red, Hulled Or Both)
• 3 cups Water
• 1 whole Large Cucumber, Peeled And Diced
• 1 whole Red Bell Pepper, Cored, Finely Diced
• 1/2 cups Finely Chopped, Fresh Dill, Cilantro, Or Parsley (or Combination Of)
• 1/4 cups Green Onion, Finely Chopped
• 1/4 cups Red Onion, Finely Chopped
• 1/4 cups Kalamata Olives, Sliced Or Whole
• 23 cups Feta Cheese, Crumbled
• 13 cups Olive Oil
• 1/4 cups Balsamic Vinegar
• 2- 1/2 Tablespoons Honey
• 1 Tablespoon Dijon Mustard
• 1/4 teaspoons Salt
• 1/4 teaspoons Freshly Ground Pepper

1. Combine the dressing ingredients.
2. Set aside.
3. Rinse quinoa well before cooking to remove slightly bitter coating.
4. Place quinoa and water in a pan.
5. Bring to a boil.
6. Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.
7. Place in a large bowl and allow to cool to room temperature.
8. In a large bowl, combine chopped vegetables including chopped herbs of your choice.
9. Add quinoa, olives, and cheese and gently mix.
10. Add dressing, gently toss again, adding more salt and pepper if needed.
11. Cover and chill for 1 to 2 hours to allow flavors to blend.
12. Garnish with fresh herbs or sliced tomatoes and olives.

quinoa, water, cucumber, red bell pepper, cilantro, green onion, red onion, kalamata olives, feta cheese, olive oil, balsamic vinegar, honey, dijon mustard, salt, freshly ground pepper

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/quinoa-salad-with-cucumbers-and-feta/ (may not work)