1 cup quinoa
2 cups water
1/2 English cucumber, diced
1 pepper (red, orange, green, whatever you prefer, or a combination), chopped
1/2 medium red onion, chopped
1 cup cherry tomatoes
1/4 cup olive oil
1/4 cup red wine vinegar
1 tsp garlic powder
1 tsp onion powder
1/2 tbsp dijon mustard
2 tsp dried oregano
Salt & pepper
5-6 fresh basil leaves, sliced thinly
1/4 cup crumbled feta cheese
Quinoa usually needs to be rinsed first, so put the quinoa into a pot and run some warm water into the pot. Let sit for 3 minutes and then drain the water. Then add the 2 cups of water and bring to a boil. Reduce heat, cover and simmer for 7-10 minutes. Drain.
While the quinoa is cooking, chop up the veggies. You can be creative with the veggies, use what you have (I have also used corn kernals).
In a bowl or jar, combine the olive oil, vinegar, garlic powder, onion powder, dijon mustard and oregano. Season with salt & pepper. Stir well to combine.
Once the quinoa is cooked and cooled slightly, mix together with the veggies, basil, feta cheese and dressing.
