Mediterranean Quinoa Salad - ?

This salad is a variant of Greek Barley Salad but using Quinoa instead of Barley and corn instead of cucumber and red salad onion instead of shallot and cilantro instead of mint. I included the recipe in Food Nirvana as probably the only one using quinoa, plus it looks to be tasty.

I suggest serving this salad with side items like warmed, crusty or chewy artisan breads (like a French baguette) and herb and garlic infused dipping oil (like Carrabba's®), along with chilled, white wine, like Pinot Grigio.

Ingredients: (two servings)

For the salad:

1 cup of cooked and cooled quinoa

½ cup of kalamata olives, sliced

½ cup red bell pepper, chopped

½ cup of cold parboiled (or canned) corn kernels

¼ cup of red salad onion, diced

¼ cup of fresh cilantro, chopped

1/3 cup of crumbled feta cheese

For the dressing: (You might want to double the amount of dressing ingredients)

1 tbsp. of olive oil

1 tsp. of red wine vinegar

½ tsp. of dried oregano

1/2 tsp. of sea salt

1/4 tsp. of black pepper

Directions:

Put the salad ingredients into a two quart bowl.

Mix those ingredients gently with a large spoon.

Mix the dressing ingredients together in a small bowl and then gently mix the dressing into the salad ingredients.

Chill the Mediterranean Quinoa Salad in the refrigerator, covered, for two or more hours.

Serve the salad cold along with other meal items, as described earlier.

Enjoy!