A hearty grain salad with fluffy quinoa, crunchy cucumbers, juicy tomatoes, kalamata olives, red onion, and feta — all dressed in a bright red wine vinaigrette. Great for meal prep.

Instructions

1. Cook quinoa and let cool completely.
2. Dice cucumber, halve grape tomatoes, thinly slice red onion, halve olives.
3. Whisk red wine vinegar, olive oil, dried oregano, garlic, salt, and pepper.
4. Toss quinoa with vegetables, dressing, and crumbled feta.
5. Refrigerate 30 minutes to let flavors meld. Serves well cold for 3-4 days.