¼ - ⅓ cup Greek salad dressing (amount depends on preference; look in the refrigerated section near produce for versions with good quality oil and no cheap fillers)
Sea salt and freshly cracked black pepper to taste
Optional toppings: crumbled feta cheese or a squeeze of fresh lemon juice
DIRECTIONS:
Place all the ingredients in a large bowl and toss until thoroughly combined. Store leftovers in an airtight container in the refrigerator for up to a few days. It can be made the night before and left to marinate- it does get better after some time sitting because the onions mellow out and all the other flavours blend together.
If using dry, uncooked quinoa: place 1½ cups quinoa in a large pot with 3 cups water. Bring to a boil on the stove over high heat then reduce heat to low, place a tight fitting lid on the pot and leave to simmer for 20 minutes. Fluff up with a fork or slotted spoon and set aside for 5 minutes with the lid off.
Recipe by Love from the Land at https://www.lovefromtheland.com/quinoa-greek-salad/