Mediterranean Quinoa Salad

Happy happy Monday, friends! Hoping this post finds each of you rested and ready to take on a new week! 

We try and take some weekend getaways to get off the army base when we can, but Daniel and his friends have a huge test this week, so I hosted a dinner party in our hotel room -- yes, I said hotel room. For those of you who are unfamiliar with our story, we got married this past May and now live in a literal Holiday Inn Express on Ft. Sill Army base in Lawton, Oklahoma. For you Southerners out there, now is a perfect time to say "bless her heart." And why yes, my heart needs alllll the blessing, friends! 

Our sweet little hotel does have a teeny kitchenette, but no stove or oven. This about shattered my cooking dreams before my plug in skillet and toaster oven came to the rescue. I seriously thank God for each of them daily. 

I've been trying to create some recipes that I could make a big batch of at the beginning of the week to eat for lunch each day. Introducing the delicious and light (but filling) Mediterranean Quinoa Salad. Yall -- anything I can turn to be Greek or Mediterranean I will do it. It is by far my favorite type of food, so be prepared for many more mediterranean recipes in the future.  

Ingredients for the quinoa:
2 cups uncooked quinoa (RINSE BEFORE COOK!!)
1 cup feta cheese
1 cups kalamata olives
1 cup (or a little more) halved cherry tomatoes
1 cup chopped red onion (or less depending on your relationship status with onions)
1 cup halved english cucumber
1 cup diced red bell pepper
Chopped parsley for garnishing

Ingredients for the dressing:
1/4 cup of olive oil
2-3 tbs red wine vinegar
Juice of 1/2 a lemon
Salt and Pepper to taste
Sprinkle of Oregano

1. Place all the ingredients for the dressing in a mason jar and shake together - set aside.
2. Rinse and cook the quinoa according to the package - it tastes great to cook the quinoa in some low sodium chicken broth. 
3. Prepare the veggies
4. Toss all of the ingredients together in the dressing.
5. Serve meatless or with some grilled chicken, a turkey burger, or some lunch meat to add some protein! 

FoodMary Scott Mercer