Quinoa Greek Salad

I was craving something tasty to go with the Spinach and Feta Bread I got at Great Harvest yesterday.  I remembered bookmarking this recipe a while ago, so when Ryan and I decided we wanted to eat healthy I grabbed this.  Pretty dang tasty, and it looked BEAUTIFUL!

Quinoa Greek Salad
1 cup milk

1/2 cup water
3/4 tsp dried oregano
1/4 tsp each, salt & pepper
1 cup quinoa (rinsed)
grated zest of one lemon
2 tbsp lemon juice
2 tomatoes, chopped
1 sweet pepper (any color), chopped
1/2 English cucumber, chopped
1/2 diced red onion
1 cup drained rinsed canned red beans (I used kidney beans)
1 cup diced Feta cheese

In a deep saucepan (or rice cooker), combine milk, water, oregano, salt and pepper.  Bring to a boil over medium heat.  Stir in quinoa.  Reduce heat to low, cover and simmer for 20 minutes.  Let stand covered 5 minutes.  Transfer to a bowl.  Stir in lemon zest with fork; let cool.  Stir in remaining ingredients.  Serve or refrigerate up to one day.

That's Ryan's beautiful table and plate.

Notes: We were out  of milk, so I used 1 cup vegetable broth and just kept an eye on the water level until it was cooked (more than 20 minutes for me).  We also used a whole cucumber, which was fine, a whole shallot (I don't like onions), and a full can of beans and full 8 oz box of Feta.

Thanks to orgjunkie.com for the recipe!