Greek Quinoa Salad

I am still on a cloud from all of the positive comments I received yesterday after deciding to "man up" and share my embarrassing photos with all of you.

Today, I am going to talk more about Quinoa. I hope none of you are getting sick of my quinoa recipes. It is such a versatile food that the possibilities are endless and I think I found one that I will be making regularly, in quantity.

Greek Quinoa Salad

Makes between 8 and 10 generous servings

2 cups of dry Quinoa, cooked
2 tbs of olive oil
1/2 lb of Feta
1/2 lb of Kalamata olives, pitted (in about 2 tbs of brine)
4 cups of spinach
1 small red onion
1 large cucumber
2 cloves of garlic minced
1 large heirloom tomato
1/4 cup red wine vinegar
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After quinoa is finished cooking, add the olive oil and stir until it is all coated lightly. Put in the fridge, allow to cool.

Throw your spinach, red onion, cucumber, olives (without the brine) and feta into a food processor and pulse it until you have a chunky salsa like mixture. Careful not to process too much! You want it to be very chunky.

Slice the tomato and drain excess water.

Throw this mixture into your salad along with the reserved brine and vinegar.

Eat. Enjoy.

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