Quinoa Salad with Feta, Olives & Tomatoes

Ingredients

• 3 tablespoons red-wine vinegar
• 1 tablespoon chopped fresh oregano
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 cup extra-virgin olive oil, divided
• 1/2 teaspoon ground pepper, divided
• 2 cups multicolored cherry tomatoes, halved
• 1 medium red bell pepper, cut into 1-inch pieces
• 1 cup sliced red onion
• 1/4 cup pitted Kalamata olives
• 4 cups cooked quinoa, cooled
• 3/4 cup crumbled feta cheese
• 1/4 cup pine nuts, toasted
• Chopped fresh basil for garnish

Instructions

1. Preheat oven to broil with rack about 6 inches from heat source. Whisk vinegar, oregano, garlic, salt, 3 tablespoons oil and 1/4 teaspoon pepper in a small bowl.
2. Combine tomatoes, bell pepper, onion, olives and the remaining 1 tablespoon oil and 1/4 teaspoon pepper in a large bowl; toss well to coat. Spread in an even layer on a large rimmed baking sheet . Broil until the vegetables are lightly charred and tender, 8 to 10 minutes, stirring halfway through. Transfer the vegetables to a large bowl; discard the pan juices.
3. Add quinoa, feta and pine nuts to the vegetables. Drizzle with the vinaigrette and toss gently to coat. Garnish with basil, if desired.