Mediterranean Quinoa Salad recipe | PCC Community Markets

Ingredients

• 3/4 cup quinoa
• 1 1/4 cups water
• Salt, to taste
• 1 small cucumber - cut in half lengthwise, seeded and sliced, or 1 Persian cucumber, sliced; or 1/2 cup sliced or diced celery (from the inner heart)
• 1/4 cup Kalamata olives, pitted and halved (about 12 olives)
• 1 ripe avocado, diced
• 1 tablespoon slivered fresh mint leaves
• 2 tablespoons chopped fresh parsley
• 1 1/2 ounces feta cheese, crumbled (1/3 cup) (optional)
• 1 tablespoon lemon juice
• 1 tablespoon sherry or red wine vinegar
• 1 teaspoon Dijon mustard
• 1 small clove garlic, chopped fine
• 2 tablespoons extra virgin olive oil
• 1/3 cup buttermilk or plain yogurt
• Freshly ground pepper
• 6 ounces mixed spring salad greens, baby spinach, arugula or a combination