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Mediterranean Quinoa Salad

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3 cups cooked quinoa
1 cup thinly sliced cucumbers
1 cup halved cherry tomatoes
½ cup diced yellow bell pepper
¼ cup minced red onion
½ cup crumbled feta cheese
¼ cup sliced kalamata olives
2 tablespoons toasted pine nuts
2 tablespoons chopped parsley

For the dressing:

¼ cup olive oil
1 teaspoon dijon mustard
2 tablespoons red wine vinegar
1 tablespoon lemon juice
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon dried oregano
salt and pepper to taste

For the dressing:


Combine all of the ingredients in a jar and shake vigorously to combine. Store in the refrigerator for up to one week.

For the salad:

Mix together the cucumbers, tomatoes, bell pepper, olives and onion. Reserve ¼ cup of the vegetable mixture to garnish later.
Add the quinoa and parsley to the bowl; stir to combine with the vegetables.
Pour in the dressing in the amount that you prefer, toss to coat evenly.

Place the reserved vegetables on top of the quinoa mixture.

Sprinkle with feta cheese and pine nuts and serve.

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