Jul 11, 2014 5:30 PM by Gourmet Girls Gluten Free Bakery-Bistro
6T freshly squeezed lemon juice
2 T red wine vinegar
½ T oregano
2 cloves garlic, smashed and fine chopped to a paste
salt and pepper
½ c extra virgin olive oil
2 cups quinoa
4 cups red and yellow grape tomatoes halved
2 cups pitted kalamata olives
4 green onions thinly sliced
½ c diced roasted red bell pepper
2 small red onions halved and very thinly sliced
1 cucumber, seeded and diced
butter leaf lettuce cups
Whisk together lemon juice, vinegar, oregano, garlic and some salt and pepper in small bowl. Slowly
whisk in oil until emulsified. Let sit at room temperature.
Rinse the quinoa in a strainer until the water runs clear. Combine the quinoa, 4 cups water, 2 tsp salt
and ½ t pepper in a small saucepan, bring to boil and cook until the water is absorbed and the quinoa is
tender about 15 minutes.
Transfer to a bowl, fluff with a fork and let sit for 5 minutes to cool slightly.
Add tomatoes, olives, green onions, red peppers, red onions cucumbers and dressing and toss to coat.
Cover and refrigerate for 1-8 hours before serving. Scoop into lettuce cups, sprinkle with feta and serve.