Mediterranean Quinoa Salad

I just realized when I posted this week's meal plan that I haven't ever put this recipe up.  The Husband really loves this, and it makes a great potluck dish or quick weeknight dinner.  I love quinoa salads because they have such a lovely texture and can take a variety of flavors.  I do a curried quinoa salad with apples, dried fruits and nuts in it sometimes, and it is equally versatile and delicious.

Mediterranean Quinoa Salad


Nouns-
For the Salad
2 cups dry quinoa, rinsed and prepared according to package directions
1 cucumber, peeled, seeded and a diced
1 cup cherry tomatoes, halved
1 cup crumbled feta cheese
1 small jar artichoke hearts, drained and chopped (reserve 1 tbsp of the brine)
1/4 cup pine nuts, toasted
1/2 red onion, diced

For the Vinaigrette
Feel free to use a bottled vinaigrette, but I really like a homemade lemony one for this!
Juice and zest of one small lemon
2 tbsp olive oil
1 tbsp artichoke brine
1/4 tsp oregano
salt and pepper


Verbs-
Chill the prepared quinoa until room temperature or colder.  If serving immediately, I usually put it in a fine mesh strainer and run cold water over it for a minute or two, rather than refrigerating it.  This is faster and helps it not stick together.  In a large bowl, combine the quinoa, tomatoes, onions, artichokes and cucumbers.     In a small jar, add together all the dressing ingredients and screw the lid on tightly.  Shake it vigorously.  Pour the dressing over the quinoa mixture and stir to combine.  Sprinkle the pine nuts and crumbled feta over the top and serve.