Submitted by: Isabel De Los Rios
Prep Time: 0 Seconds
Cook Time: 0 Seconds
Servings: 8
Great for a picnic!
2 c. white quinoa
3 oz. feta cheese
12 oz. red bell pepper
7 oz. Kalamata olives
2 tsp. dried oregano
1 tbsp. extra virgin olive oil
sea salt & black pepper to taste
Boil pasta until al dente. In the meantime, dice peppers and halve olives. When the pasta has been drained, toss in olive oil and 2 tablespoons of reserved olive juice. Add in remaining ingredients and mix well. Chill for 30 minutes. Serve cold.
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