Salad:

2-3 cups Quinoa (cooked)
1/2 cup grape tomatoes (sliced in half)
1/4 cup kalamata olives
1/4 cup red onion, chopped
1/4 cup feta cheese (I often leave this on the side for cheese-lovers)
1 cucumber (diced, not peeled)

Dressing:

1 cup olive oil
2/3 cup freshly-squeezed lemon juice
2 tsp. salt
1 1/2 tsp. basil
1 1/2 tsp. dry mustard
1 tsp. black pepper

2 -3 cups Quinoa (cooked) 1/2 cup grape tomatoes (sliced in half) 1/4 cup kalamata olives 1/4 cup red onion, chopped 1/4 cup feta cheese (I often leave this on the side for cheese-lovers) 1 cucumber (diced, not peeled) 1 cup olive oil 2/3 cup freshly-squeezed lemon juice 2 tsp salt 1 1/2 tsp. basil 1 1/2 tsp. dry mustard 1 tsp black pepper

Add 1 cup water per 1 cup of quinoa. Bring to a boil, cover, and simmer on low for 15-20 minutes, or until water is cooked out. Fluff with a fork and let cool. (If you're in a hurry, rinse with cool water before adding to salad.)

Mix all ingredients together and enjoy!