by Sarah Steimer
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, quartered
- 1/2 red bell pepper, diced small
- 2/3 cup diced cucumber
- 2-3 tablespoons chopped black olives
- 1 small zucchini
- 1/4 cup crumbled feta
- 1/4 cup red wine vinegar
- 1 teaspoon fresh thyme
- 1 teaspoon fresh oregano
- 1/4 cup olive oil
- salt and pepper, to taste
Toss together the quinoa, cherry tomatoes, bell pepper, cucumber and black olives in a medium-sized bowl.
In a small bowl, whisk together the feta, vinegar, thyme, oregano and olive oil. Add the salt and pepper to taste.
Use a vegetable peeler to create zucchini ribbons, peeling the zucchini from top to bottom.
Place the ribbons on two-three plates. Top with the quinoa salad and drizzle with the feta dressing.
Makes 2-3 servings.