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Ingredients 2 cups cooked and cooled quinoa 1 cup cherry or grape tomatoes, halved 1 cup artichoke hearts, quartered 1/2 cup thinly sliced red onion 1 cup kalamata olives, halved 1/4 cup chopped fresh parsley 6 oz feta cheese Greek Dressing 1/4 cup olive oil 3 tablespoons red wine vinegar 1 tablespoon lemon juice 1/2 teaspoon oregano 2 cloves minced garlic 1/2 teaspoon salt (plus more to taste) 1/4 teaspoon black pepper Instructions Add the cooled quinoa, kalamata olives, marinated artichoke hearts, red onion, cherry tomatoes, parsley, and feta cheese to a large mixing bowl
If needed, add more buttermilk for a thinner consistency
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