INGREDIENTS
1 cup
uncooked quinoa
2 cups
water
1 cup
grape tomatoes, cut in half
1 cup
quartered cucumber rounds
1/4 cup
quartered kalamata olives
1/4 cup
feta cheese
3 tbsp
extra-virgin olive oil
1 1/2 tbsp
red wine vinegar
3/4 tsp
dried oregano
1/4 tsp
salt
1/4 tsp
ground pepper