Bobby Flay's Greek Quinoa Salad

If you are a fan of traditional Greek Salad and you are not sure if you like quinoa or have never tried it;  this will make you a quinoa-a-holic!

Step 1 | Dressing:

• 3 T freshly squeezed lemon juice
• 1 T red wine vinegar
• 1/4 tsp dried oregano
• 1 garlic clove smashed and finely chopped to a paste
• Kosher salt and freshly ground black pepper
• 1/4 c extra virgin olive oil

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Whisk dressing ingredients together.
Let sit at room temperature while you prepare the salad.

Step 2 | Quinoa:

• 1 cup Quinoa
• Kosher salt and pepper

Rinse quinoa in a strainer until the water runs clear.  Combine quinoa, 2 cups water, 1 tsp salt and 1/4 tsp pepper in a small saucepan, bring to a boil and cook until water is absorbed and quinoa is tender, about 15 minutes.

Transfer quinoa to a bowl and fluff with a fork and let sit for five minutes to cool slightly

Step  3 | Add all these ingredients:

• 2 cups red and yellow grape tomatoes halved
• 1 cup pitted Kalamata olives
• 2 green onions (green and pale green part thinly sliced)
• 2 pickled cherry peppers diced
• 1 small red onion (halved and thinly sliced)
• 1/2 English cucumber (cut into small diced pieces)

Step 4 | Feta for sprinkling

Cover and refrigerate for at least 1 hour and up to 8 hours before serving.  The longer it sits, the better the flavor.  Just before serving, transfer to a platter and sprinkle feta on top.

Variations:  What is in your refrigerator?  The first time I made this recipe I used carrots, diced pepperoncinis, tomatoes, cucumbers, some kalamata olives and sprinkled it with Feta.  Yum!  His dressing is so delicious that you can add any of your salad favorites.  Be creative!