Nutty quinoa is tossed with crunchy cucumber, juicy cherry tomatoes, briny Kalamata olives and zesty red onion, all dressed in a tangy Oregano Infused Olive Oil vinaigrette. Finished with a sprinkle of creamy feta cheese, this refreshing salad is a satisfying dish that's perfect for lunch or as a side at your next barbecue.

I N G R E D I E N T S :

• 1 cup quinoa, cooked and cooled
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, finely chopped
• 3 tablespoons Rocky Mountain Olive Oil Oregano Infused Olive Oil
• juice of 1 lemon
• 1 Tbsp Grind Spice Co Colorado Garlic Pepper
• crumbled feta cheese

I N S T R U C T I O N S :

1. In a large bowl, combine cooked quinoa, diced cucumber, halved cherry tomatoes, sliced Kalamata olives, and chopped red onion.
2. In a small bowl, whisk together Oregano Olive Oil, lemon juice and Colorado Garlic Pepper.
3. Pour the dressing over the quinoa salad and toss to coat evenly.
4. Garnish with crumbled feta cheese before serving.
5. Serve chilled or at room temperature as a refreshing side dish or light lunch.