Quinoa Salad

1 ½ cups quinoa, uncooked and rinsed
1 pint grape tomatoes, halved
1 English cucumber, diced
4 oz feta cheese, crumbled
1 tsp fresh oregano, chopped
1 Tbs red wine vinegar
2 Tbs olive oil
¼ tsp salt
1/8 tsp pepper
This salad is awesome to have on hand for the week or to take to a party.  It will keep for several days so make a few servings. 
Rinse the quinoa first to get rid of any bitterness on the outside of the seeds. Add 1 ½ cups quinoa to a small pot with 3 cups of water. Bring this mixture to a boil, then reduce to a simmer. Cook covered loosely for 15 minutes or until the water has been absorbed. Fluff with a fork and let cool.  Dice the English cucumber and the tomatoes and add to a bowl. Make the dressing by whisking the chopped fresh oregano with the olive oil, red wine vinegar, salt, and pepper in a small bowl.  Add the quinoa and the dressing to the bowl with the tomatoes and cucumbers and toss gently. Crumble the feta on top. Salt and pepper to taste.
Side note:
​I've also made this recipe without using the vinegar and adding parsley instead of oregano. I added black olives as well.