Quinoa Salad with Feta Olives Tomatoes
Ingredients
- 3 tablespoons red-wine vinegar
- 1 tablespoon chopped fresh oregano
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ cup extra-virgin olive oil, divided
- ½ teaspoon ground pepper, divided
- 2 cups multicolored cherry tomatoes, halved
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 cup sliced red onion
- ¼ cup pitted Kalamata olives
- 4 cups cooked quinoa, cooled
- ¾ cup crumbled feta cheese
- ¼ cup pine nuts, toasted
- Chopped fresh basil for garnish
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