Greek Quinoa

My friend and former co-worker Emily gifted me this recipe a while back. I decided to fix it last night since it's quick and easy.  Despite being a light dinner, it can be pleasantly filling!  This is a great warm weather recipe since you only have to use your stove to cook the quinoa.  Next time I make it, I will include some cucumbers and maybe a small spoonful of Greek yogurt on top.  I've made a few small edits to the recipe, so I'll include the original ingredients in parenthesis.

Greek Quinoa

Ingredients:

• 1 cup rinsed quinoa
• 2 cups water
• 3 Tbsp. extra virgin olive oil
• ¾ cup lemon juice
• 2 1/2 tsp KitchenStories Greek Herb Blend (original recipe: 1 tsp dried oregano)
• 2 clove garlic, minced (original recipe: 1 clove garlic, minced)
• ¼ cup kalamata olives, sliced
• 1 bunch scallions, chopped
• 1/2 small/medium sized fresh tomato diced (original recipe: 1 pint grape or cherry tomatoes, halved)
• 7 oz. feta cheese, crumbled
• ¼ cup red onion (original recipe called for ¼ cup red onion, I didn't use this at all)
• 1 tsp sea salt  (original recipe only called for salt & pepper at the end)

Directions:

1. Bring the water to boil, and add the quinoa. Turn the heat down to medium low, and let the quinoa simmer stirring occasionally until the water is absorbed. This will take around 15 to 20 minutes.
2. Add oil, lemon juice, garlic, salt, and seasonings to a bowl.  Toss in quinoa until well mixed.
3. Add olives, tomatoes, scallions, and feta. Mix well.

Should serve 4, though it may only make it to 3. :)