Greek Quinoa Salad
Ingredients
- 2 cups quinoa cooked and cooled
- 1 pint container cherry tomatoes
- 1 English cucumber
- 1/2 red onion
- 4 oz Kalamata olives
- 1 pepper
- 4 oz Feta cheese
- 2 tbsp olive oil
- 2 tbsp Kalamata olive brine
- salt and pepper to taste
Instructions
- Cut all vegetables into bite size pieces
- In a large bowl, combine all the ingredients and toss
- For best results, refrigerate salad for two hours before serving.