Kosher salt and freshly ground black pepper to taste
For the salad:
1/2cupdry quinoa
Pinchkosher salt
1large head romaine lettuce, chopped
1medium red bell pepper, seeded and chopped
2small ripe tomatoes, chopped
1medium cucumber, peeled and cut into half moons
1/4cuppitted black olives, such as Kalamata, halved
4ouncescrumbled feta cheese
2tablespoonschopped fresh basil
Instructions
For the vinaigrette:
In a small bowl whisk all ingredients until thoroughly combined and smooth. Set aside while preparing salad.
For the salad:
Thoroughly rinse the dry quinoa in a fine strainer under running water. Place rinsed quinoa in a small saucepan with a pinch of salt and cover with 1 cup of water. Bring to a boil; reduce to a simmer and cover. Cook for 15 minutes, or until quinoa has absorbed all of the water. Fluff with a fork and let cool. Quinoa can be cooked ahead of time and stored in an airtight container in the fridge for up to 2 days.
In a large bowl combine the lettuce, pepper, tomato, cucumber, olives, feta cheese, and basil. Toss with quinoa.
Just before serving, whisk the vinaigrette to reincorporate the ingredients then drizzle just enough over salad to moisten. Extra vinaigrette can be stored in an airtight container in the fridge for up to 1 week. Bring to room temperature and whisk ingredients back together before using.