Bev's Recipe Collection

• 1/2 C dry quinoa

Cook quinoa as directed on package. Set aside.

Dressing:

• 1/3 C olive oil
• 1 T balsamic vinegar
• 1 T red wine vinegar
• 1 T lemon juice
• 1/2 t oregano
• 1/2 t Dijon mustard
• 1/4 t garlic powder
• salt and black pepper to taste

Wisk the above ingredients in a bowl; set aside.

• 1/2 red bell pepper, chopped
• 1/2 orange bell pepper, chopped
• 1/2 English cucumber, diced
• 3 T red onion, chopped
• 3 T fresh parsley, chopped
• cherry tomatoes, halved
• feta cheese, crumbled

Place all vegetables and herbs in a bowl. Pour half of the dressing over the vegetables and toss to coat. Add half the cooked quinoa and gently mix to combine. Repeat. Top with feta.

Excellent served alongside Easy Chicken Shwarma