Greek Quinoa Salad
4 cups of cooked quinoa
1 bunch of roasted asparagus, diced
1/2 large red onion, chopped
1- 12oz jar of kalamata olives, chopped
2 cups of cherry tomatoes, halved
4 tbsp. Fresh oregano, chopped
1- 6oz container of crumbled feta cheese
Dressing (whisk together):
3 tbsp. red wine vinegar
1 tbsp. Dijon mustard
1/2 cup olive oil
Roast Asparagus on a cookie sheet on 350 for 12 minutes with olive
oil, salt, and pepper.
Put cooled quinoa in a large bowl. Add dressing and mix well.
Add the remaining ingredients to quinoa and stir well.
Add Salt and Pepper to taste
Chill for 3-24 hrs before serving