- 2 cloves garlic, minced
- 1/2 cup olive oil (I used Greek Olive Oil)
- 1 teaspoon dried oregano
- 1/4 cup red wine vinegar
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Quinoa:
- 1 cup of cooked quinoa
- 2 cups of water
Salad Portion:
- 2 small seedless cucumber, sliced 1-inch
- 1/2 cup roasted red peppers
- 1 yellow bell pepper, diced
- 1 pint grape tomatoes, halved
- 1/2 red onion, sliced
- 1 cup of Goat Feta Cheese
- 1/2 cup Kalamata olives
- 1/2 cup kale, stems removed
Directions:
- Rinse the quinoa: Measure 1 cup of quinoa and place into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain.
- Place the rinsed quinoa in a rice cooker with 2 cups of water. This is optional... I grated 1 clove of garlic in the quinoa.
- Place the vinaigrette ingredients in a blender, set aside.
- Meanwhile, combine the "salad portion:" cucumber, roasted red peppers, yellow bell peppers, tomatoes, red onion, Kalamata olives, and kale in a large bowl.
- Place warm cooked quinoa with the Greek vinaigrette and gently toss. Lastly, toss the "salad portion" with the warm quinoa. Once the salad is well tossed, add goat feta cheese!