Red Quinoa Salad


1 cup uncooked red quinoa

1/3 cup olive oil

2 tablespoons red wine vinegar

1 1/2 teaspoons finely minced shallots

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 cups diced seeded tomato

1/2 cup diced seeded cucumber

3 tablespoons chopped fresh basil

1 tablespoon chopped fresh oregano

1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

2 ounces crumbled feta cheese (about 1/2 cup)

4 lemon wedges

Method of Preparation:

1. Cook quinoa, 1 cup quinoa to 2 cups broth or stock for 15 minutes. While quinoa cools, combine oil, red wine vinegar, shallots, salt and black pepper in a small bowl, stirring with a whisk. Let stand 20 minutes.

2. Add dressing, tomato, cucumber, basil, oregano and chickpeas to quinoa; toss well. Add cheese, and toss gently. Serve with lemon wedges.