Bobby Flay's Greek Quinoa Salad

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Ingredients
3 tablespoons	freshly squeezed Lemon Juice
1 tablespoon	Red Wine Vinegar
1/4 teaspoon	Dried Oregano
1	Garlic clove, (smashed and finely chopped to a paste)
	Kosher Salt
	freshly ground Black Pepper
1/4 cup	Extra Virgin Olive Oil
1 cup	Quinoa
	Kosher Salt
	Pepper
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 dice)
Feta (for sprinkling)

instructions
Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.

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

Transfer the quinoa to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly. Add the tomatoes, olives, green onions, cherry peppers, red onions, cucumbers and dressing, and toss to coat.

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.

Recipe uploaded with Shop'NCook for iPhone.

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