14ouncesquartered artichoke hearts1 can, drained and chopped
½red onioncut into thin slices
1cucumberpeeled and cut in quarters
4ouncefeta cheesecrumbled, leave off for vegan version
Vinaigrette
½cupolive oil
¼cupred wine vinegar
2garlic clovesminced
1teaspoondried oregano
1teaspoonsalt
½teaspoonblack pepper
Instructions
Place quinoa and water in a pot and bring to a boil.
Reduce to simmer, cover and cook for about 15 minutes or until all of the water is absorbed. Grains will be soft and translucent and the germ ring will be visible on the outside of the grain.
Transfer quinoa to serving bowl, fluff with fork and allow to cool for about 10 minutes.
To prepare vinaigrette, combine ingredients in a jar with a tight-fitting lid. Shake vigorously.
Stir in vinaigrette and vegetables.
Cover and refrigerate for about an hour to allow the flavors to blend if possible.
Top with feta cheese before serving, if using.
Vinaigrette
Combine all of the ingredients in a jar with a tight lid. Shake well.
Notes
Be sure to rinse quinoa well before cooking or use pre-rinsed quinoa.