Quinoa Salad Recipe

I've had some requests for the Quinoa Salad that was photographed as part of the Baby Shower menu. 100% of the credit goes to my dear friend, L - it's her delicious creation! She puts a new spin on it every time, but here is her basic recipe:

Prep Time: 2.5 hours
Cook Time: 20 minutes
Ready In: 3 hours

Servings: 20

Original Recipe Yield about 4 quarts

Ingredients

Salad:

• 2 1/2 cups Quinoa, rinsed
• 5 cups water
• 4 small Cucumbers, sliced and halved
• 1 pint Grape Tomatoes, halved
• 1 Red Bell Pepper, diced
• 1/2 Green bell Pepper, diced
• 1/2 Yellow Bell Pepper, diced
• 1 cup Kalamata Olives, quartered or halved
• 8 oz Feta cheese, crumbled
• 1/4 cup Fresh Parsley, chopped
• 3 green onions, sliced
• 1/8 cup Fresh Basil, chopped

Dressing:

• 3 Tbsp Lemon juice
• 7 Tbsp Olive oil
• 2 t. agave or honey
• 1 T. deli or regular mustard
• 2 t. dried oregano
• 2 t. dried basil
• 3 t. garlic powder
• salt and pepper

Directions:

1. Boil water and add quinoa grains. Cook until germ on grains "pop" and water is all used. (Basically cook as directed on package.) Once grains are cooked, cool them to room temperature.
2. Add to the cooled grains the rest of the salad ingredients; vegetables, cheese, olives, and herbs. Chill for at least a couple of hours or overnight.
3. For the dressing, in a separate bowl or jar add lemon juice, oil, mustard, agave and spices. Stir or shake until well combined. Note that you can vary the dressing as you desire - more or less spices, sugar instead of honey or agave, red wine vinegar instead of lemon juice, more dressing if you like it more heavily dressed, etc.; ultimately taste test and make sure you like it!
4. Just before serving the salad pour on the dressing and stir.

Footnotes:

• This salad is fairly versatile. If you have other veggies feel free to add them. I've made the dressing with vinegar and I've made it with lemon or lime juice. I've added other spices at times and every time it turns out great. Just use what you like!