Cook quinoa according to package instructions. After cooking, spread it on a baking pan and let cool in the fridge.
To make the dressing, blend the Dill Infused Olive Oil, Champagne Vinegar, minced garlic and 3 tbsp of lemon juice.
Once the quinoa has cooled, transfer to a big mixing bowl.
Toss the remaining ingredients with the quinoa, add the dressing, season with Himala sea salt and freshly cracked black pepper to taste.
Garnish with feta cheese.
Dressing Tips:
If you’d ike to make the dressing creamy, simply use a handheld immersion blender and it will naturally emulsify without adding anything else!
If you prefer less oil to vinegar or vice versa, simply adjust to your taste.