GREEK LEMON AND FETA GRAIN SALAD

1 cup cooked quinoa (or your preferred grain), I use bulgar, quinoa and lentil mix
½ cup cherry tomatoes, halved
½ cucumber, diced
¼ red onion, finely chopped
¼ cup kalamata olives, sliced
⅓ cup crumbled feta cheese
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
For the lemon dressing:
3 tablespoons olive oil
juice and zest of 1 lemon
1 clove garlic, minced
1 teaspoon Dijon mustard
salt and pepper, to taste

Prepare the dressing:
In a small bowl, whisk together the olive oil, lemon juice, zest, garlic, Dijon mustard, salt, and pepper. Set aside.

Assemble the salad:
In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, olives, feta cheese, parsley and dill.

Dress the salad:
Pour the lemon dressing over the salad and toss it gently to combine. Adjust the seasoning if needed.

Serve:
Chill the salad in the refrigerator for 15 – 30 minutes before serving to let the flavours develop.
Serve cold or at room temperature.

Posting: Melissa Ann Vermeulen using the recipe from Yummy Bites
Photo: Melissa Ann Vermeulen