Quinoa Cucumber Salad

Ingredients

1 cup of quinoa (cooked & cooled)
3 cucumbers, striped, sliced and quartered
1/2 cup cherry tomatoes, halved
1/4 cup fresh whole-leave coriander, stemmed
1/4 cup feta cheese
1/2 can black beans, drained and washed

Dressing

1/4 cup oil
3 Tablespoons balsamic vinegar
1 tsp dried oregano
salt & pepper
Fresh coriander and basil

Directions

Cook one cup of quinoa in two cups of boiling water. Bring to a boil and allow to simmer for 10 minutes, or until water is mostly evaporated. When I see small holes in the surface of the quinoa I know it is ready. Let the quinoa sit for 15 minutes and fluff with a fork. Refrigerate until needed.
Use cold cucumber and tomatoes; chop and add to quinoa.
Spread the black beans on top of salad.
Crumble Feta cheese over top and sprinkle with fresh herbs
Add the dressing at the last (and take pictures before tossing!)