Greek Quinoa Salad

This is a great twist on a Greek salad. The flavors of a Greek salad go along perfectly with the nutty flavor of the quinoa. Next time you want to cook perfect quinoa, try it in your rice cooker (1 cup dry quinoa to 2 1/2 cups of water). I love how versatile quinoa is!

This will serve 2-3

2 cups cooked quinoa (keep warm)
1 zucchini, thinly sliced (you could swap out this for cucumber for a more traditional salad)
1 red onion, thinly sliced
1 cup of grape tomatoes, halved
2 cooked chicken breasts, sliced
1/4 cup feta, plus more to taste

Lightly saute the zucchini over medium heat in a little olive oil until warm and add the onion and cook another 2-3 minutes. Toss the zucchini and onion with the quinoa and add tomatoes, chicken, and feta.

Dressing:
1/4 cup white wine vinegar (you can use plain white if that is all you have on hand)
1 tbs Dijon mustard
1/2 tbs oregano
1 clove garlic, minced
a couple dashes of salt and pepper
1/4 cup olive oil

Mix together the vinegar, mustard, oregano, garlic, and salt and pepper. Whisk in the oil until blended and thickened slightly.

Toss quinoa mixture with dressing to taste. You won't need all the dressing, and use it sparingly, you won't want to over dress.