Red Wave Quinoa Salad

INGREDIENTS

1 cup uncooked red quinoa

1/3 cup Fresno State olive oil

2 tablespoons red wine vinegar

1/2 cup red onion, diced

1 teaspoon garlic, diced

1/4 teaspoon salt

1/4 teaspoon black pepper

2 cups cherry tomatoes, halved

1/2 cup cucumber, diced

3 tablespoons chopped fresh mint

1 tablespoon chopped fresh oregano

1 cup cooked edamame

1/2 cup crumbled feta cheese

Lemon

DIRECTIONS

Cook quinoa according to package directions, omitting salt and fat. Drain and place in a large bowl and allow to cool up to an hour.

While quinoa cools, combine oil and next six ingredients (through pepper) in a small bowl, stirring with a whisk.

Add dressing, tomato and next five ingredients (through edamame) to quinoa; toss well. Add cheese, a squeeze of lemon juice and toss gently.

Serve with a well-chilled glass of Fresno State 2012 Pinot Gris. According to Kevin Smith, Fresno State Winery business and marketing manager, “It’s light and refreshing and would swirl the flavors of the salad throughout the palate. The lemon essence in the wine nicely complements the mint and oregano.”