1 cup quinoa
3 tbsps extra-virgin olive oil
2 tbsps fresh lemon juice
1 tbsp red wine vinegar
1/2 tsp dried oregano
2 cups grape tomatoes halved
1 cup cucumber
1/4 cup fresh parsley (chopped)
1/4 cup diced red onions
1/2 cup black olives (pitted Kalamata)
1/2 cup feta cheese (diced, about 4 ounces)
freshly ground pepper
Cook the quinoa according to the package directions; set aside to cool.
In a large bowl, whisk together the olive oil, lemon juice, red wine vinegar and dried oregano.
Add in the cooled quinoa, tomatoes, cucumber, fresh parsley, red onion, Kalamata olives and feta cheese and toss to combine.
Season with salt and pepper to taste. Serve or refrigerate.