What you will need
1/4 cup red wine vinegar
1/2 cup olive oil
1/2 lemon, juiced
1/2 tsp Dijon Mustard
1 large garlic clove, minced
1/2 tsp dried oregano
pinch black pepper
GRAIN BOWL TOPPINGS
12 oz cooked quinoa
1/3 cup kalamata olives
1 cup cherry tomatoes
1/4 red onion
1/3 cup feta cheese
1/2 cup garbanzo beans(Nutritional facts 272 calories, 13.94 g fat, 32.04 g carbohydrates, 8.28 g protein, 7 mg cholesterol, 290 mg sodium)
How to cook
Gather all ingredients.
Peel and halve the cucumber lengthwise for chopping.
Lay the flat sides of the cucumber down for stability when chopping. Cut each side in half again lengthwise. Chop into 1/4" triangles, and transfer to a bowl for portioning.
Smash the garlic with the flat side of the knife so that you can easily remove the peel.
Run the knife through the garlic a few times to achieve a rough dice that will incorporate well into the dressing.
Add the olive oil, red wine vinegar, lemon juice, and the fresh garlic you just diced to the mixture.
Add a pinch of salt and pepper, the dried oregano, and dijon mustard to the dressing.
Whisk dressing until thouroghly mixed.
Portion quinoa into 4 bowls and top with cucumber, tomatoes, and garbanzo beans.
Divide the olives onions and feta among the 4 servings.
Drizzle with the homemade greek dressing.