1 cup quinoa, cooked and cooled
1 small cucumber, chopped
2 chopped green onions
1 tomato, seeded and chopped
1/2 green pepper, chopped
1/2 cup sliced black olives
1/4 cup feta cheese
juice of half a lemon
3 tbsp. olive oil
1/4 tsp. salt and pepper
1/2 tsp. greek oregano or regular oregano
In a small bowl whisk the lemon juice, olive oil, oregano, salt and pepper and set aside
In a larger bowl combine all the ingredients and stir in the dressing. Refrigerate before serving.
I would make this salad ahead of dinner or your event. The flavors will blend while refrigerated preferably overnight.