Prep Time approx 25 minutes
1 cup dry quinoa
2 cups water
2 cups sliced grape tomatoes
1 cup spinach, chopped
1/2 cup sliced kalamata olives
4 ounces feta cheese (about a half cup)
1 tablespoon kalamata olive juice (the brine that olives are jarred in)
2 tablespoons DeCarlo DOP extra virgin olive oil
2 cloves garlic, minced
1 tsp dry mediterranean oregano
1 tsp trapani salt
1/2 tsp crushed tellecherry peppercorns
Combine the water and quinoa in a medium sized pot and bring to a boil. Reduce heat to simmer and let cook for about 15 minutes, or until the quinoa has absorbed all of the water. Fluff with a fork.
Well the quinoa cooks make the dressing. Combine the olive oil, olive juice, garlic, oregano, salt and pepper in a small bowl. Mix well and set aside.
In a large bowl, combine the sliced tomatoes, olives and spinach. Add quinoa and mix well. Drizzle the dressing on top and add feta cheese.
Toss everything together. Serve immediately or store in the fridge until serving.
Recipe adapted and photo from halfbakedharvest.com