1cupPersian cucumbers, cut in rounds (1/8" to 1/4" thick)
1/4cupred onion, diced very small
1/4 cupyellow bell pepper, diced
1cuptomatoes, cherry or grape, cut in 1/2 or 1/3
1Tbspfresh chopped oregano, (optional)
1cupfeta cheese, crumbled
salt & pepper to taste
Dressing - Make First
In a jar, with a tight fitting lid, at least 8 oz. size, combine the fresh lime juice, olive oil, garlic, parsley, Dijon mustard, honey, sesame seeds and salt.
Stir together very well to combine all the ingredients. Put in the refrigerator while you prepare the rest of the ingredients. Shake the dressing every 5 minutes or so if you can to help blend the flavors. If not, shake or stir well before dressing the salad.
Make the quinoa according to package directions.When it's cooked, spoon it into a large bowl and place the bowl on a wire cooing rack to let the quinoa cool down. Gently stir it regularly - or tossing it with 2 forks works well to cool it down also - whichever you prefer. **You can also put the bowl in the refrigerator to cool faster.**
Put It All Together
While the quinoa is cooking, prepare the vegetables, olives and feta cheese
When the quinoa is cooled, add it to a large clean bowl.
Combine cucumber rounds, red onion, yellow bell peppers, cherry tomatoes, Kalamata olives and optional fresh oregano in another bowl.
Stir the veggies into the quinoa, pour the dressing over this mixture, and gently stir together to combine. Taste for salt and pepper and add some if needed.
Add the crumbled feta cheese and stir it in gently.
Serve right away or refrigerate and serve chilled. This will last in the refrigerator for 2 - 3 days.