Greek Power Salad

Rinse quinoa and combine with 1½ cups water in a saucepan. Bring to a boil, then lower to a simmer and cook, covered for 15 minutes. After 15 minutes, turn off the stove and allow the quinoa to steam covered for 5 more minutes. Using a fine mesh sieve, pour out quinoa and rinse under cold water to stop the cooking process.

To assemble salad, combine all ingredients and toss with Lemon Oregano Vinaigrette. Salad will keep in the refrigerator for one day. Store unused vinaigrette in the refrigerator for up to a week.

Lemon Oregano Vinaigrette

Combine all ingredients except olive oil in a blender or food processor. Turn on blender and slowly pour in olive oil. Yields approximately ¾ cup.