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Mediterranean Quinoa Salad

Author: Bobbi Burleson
  • minutes
  • Serves 6 to 8

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