INGREDIENTS
1/4 cup
extra virgin olive oil
2 tbsp
red wine vinegar
1/2
lemon, juiced
1/2 tsp
dried oregano
1 tsp
dried basil
1 clove
garlic, minced
Kosher salt
Fresh cracked black pepper
4 cups
cooked quinoa, chilled
2 cups
grape tomatoes, halved
1
English cucumber, diced
1/4 cup
Kalamata olives, pitted and halved
1/2
red onion, finely chopped
4 oz
feta cheese, cubed