Greek quinoa salad

1.5 cups dried quinoa (makes three cups cooked)
about 2.5 cups grape or cherry tomatoes
1/4 red onion minced (to yield about 1/4 cup)
1 or more garlic cloves
1/4 cup parsley
1 cup feta cheese (crumbled)
6 tbsp vinegar of your choice (red or white wine vinegar is particularly good here)
5 tbsp extra virgin olive oil
(salt and pepper to taste; optional: add hot sauce to taste)

Makes a great lunch since it can withstand time out of the fridge for several hours.

Cook quinoa according to package directions. While it cooks, mince onion, garlic, and cherry tomatoes, and add them to a large bowl. Salt and pepper the vegetables, and stir in the vinegar. Let this mixture sit while the quinoa finishes cooking. Once the quinoa is finished, let it come to room temperature. Add it to the vegetable mixture, and stir. Then add the olive oil, and stir. Top with feta and chopped parsley, and stir. Chill, or serve immediately at room temperature.

Serving Size: Makes 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user E_E_KELLY_VIC.