Feta & Oregano Quinoa Salad

I came across this recipe in a book called Quinoa 365: The Everyday Superfood, and it was a hit at a family BBQ, using the original cheese; Bocconcini. Bummed out that I didn't take the leftovers home for lunches, I made it again, this time using Herb & Garlic crumbled feta that I had in the fridge - holy bananas, feta took this salad to rock star status! I have two parrots, Merlin and Arwen (featured in some of my pics), and I had to put out two treat dishes for them, as neither would let the other near it! Try it with any good, tasty, cheese, and you'll love it - and if you don't do cheese, marinated tofu would be stellar as well. Use your imagination! One thing I can say is that when I made the salad with Bocconcini, maybe it was because I didn't marinate it, I served it immediately, but somehow, that very mild cheese just didn't do the dish justice. I sure hope you enjoy this as much as we did!

• Ready In: 30 mins
• Serves: 4-6
• Yields: 8 cups

Ingredients

• Quinoa

• 3⁄4 cup quinoa (white, red, black, or a combination)
• 1 1⁄2 cups water

• Dressing

• 3  tablespoons  balsamic vinegar
• 2  tablespoons extra virgin olive oil
• 1  tablespoon Dijon mustard or 1  tablespoon  coarse grain mustard
• 2  tablespoons fresh oregano, finely chopped or 2  teaspoons dried oregano
• 1  teaspoon fresh garlic, minced
•  salt, to taste
•  pepper, freshly ground, to taste

• Salad

• 1  cup zucchini, diced
• 1  cup cherry tomatoes, halved
• 1⁄2 cup red onion, diced
• 1⁄2 cup baby green pea, frozen
• 1  cup red bell pepper, diced
• 1  cup yellow bell pepper, diced
• 1  cup feta cheese, Herb & Garlic, crumbled or 1  cup bocconcini, Pearl or 1  cup bocconcini, Mini, halved

Directions

1. Rinse and strain the quinoa to remove the bitter coating. Most quinoa today are pre-rinsed, so check the package, but even so, I prefer to give it one more rinse. Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer, and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Remove the lid and fluff the cooked quinoa with a fork. Set aside to cool.
2. Whisk the vinegar, olive oil, mustard, oregano, garlic, salt, and pepper together in a small bowl.
3. Combine the salad ingredients in a large bowl; pour the dressing over the vegetables and thoroughly mix. Add the quinoa, and mix until evenly combined.
4. Serve immediately or refrigerate for up to 3 days.