Mediterranean Quinoa Salad: Fairmont Moments

Ingredients

• 200g Quinoa, cooked and cooled
• 20g Roasted red peppers, minced
• 10g Shallots, minced
• 1 Lemon, zested
• 1 Pinch Oregano, chiffonade
• 1 clove Garlic, roasted and pureed
• Salt and pepper to taste
• 1 Tsp Olive Oil
• 2 Confit shallots
• 1 Tbsp dijon
• 1/4 Cup honey
• 1/2 Cup aged sherry vinegar
• 1/4 Cup olive oil
• Kosher salt and pepper to taste
• 10g Grape tomatoes, halved
• 10g Cucumber, sliced thin
• 10g Feta, crumbled
• 5g Arugula
• 10g Kalamata olives