1medium cucumber, peeled, seeded and cut into 1/2-inch dice
1large tomato, seeded and cut into 1/2-inch dice
3 to 4ouncesbaby spinach, roughly chopped
1/4cupred onion, chopped
Juice of 1 lemon
Salt and freshly ground black pepper
2ouncesfeta cheese, finely crumbled
Rinse the quinoa thoroughly in a fine strainer, drain and transfer it to a saucepan. Add the vegetable broth, 1 tablespoon of olive oil and a pinch of salt. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the quinoa is tender and all the liquid has been absorbed, 10 to 12 minutes.
While the quinoa cooks, whisk 4 tablespoons of olive oil together with the red wine vinegar, garlic and oregano. Once the quinoa is cooked, remove it from the heat, add the oil-vinegar mixture and toss to combine. Season to taste with salt and pepper and set aside.
In a separate bowl, combine the cucumber, tomato, spinach and red onion. Drizzle with the lemon juice and 1 tablespoon of olive oil. Toss to combine and season with salt and pepper. Add the quinoa mixture and feta cheese, toss again and add more olive oil if needed.
If desired, add 3/4 lb cooked chicken or shrimp to make 4 main course servings.