3 cups cooked quinoa (cooked in half chicken broth and half water)
½ cup red pepper, diced
½ cup zucchini, diced
½ cup cherry or grape tomatoes, quartered
⅓ cup red onion, diced finely
½ cup feta cheese
3 Tbsp fresh basil, cut into shreds
Dressing:
3 Tbsp extra virgin olive oil
¼ cup red wine vinegar
1 tsp. garlic powder
1½ tsp. dried oregano
1½ tsp. dried basil
1 tsp. onion powder
¼ tsp. salt
¼ Tbsp. ground mustard
cracked black pepper
Instructions
In a small container, mix up the dressing. Set aside.
In a medium bowl, combine quinoa, red pepper, zucchini, tomatoes, red onion, and half of the dressing. Give it a gentle stir, cover with plastic wrap, and place in the fridge overnight (or for a couple of hours).
The next day, remove the salad and add in the remainder of the dressing, mix to combine. Finish by sprinkling feta cheese and fresh basil on top of salad. Enjoy!!
Recipe by at http://www.beautifullynutty.com/greek-quinoa-salad/