Red Quinoa Salad Name: Sharry Akin Base: Offutt AFB Recipe: Ingredients: 1 cup uncooked red quinoa 1/3 cup olive oil 2 tablespoons red wine vinegar 1 1/2 teaspoons finely minced shallots 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 cups (1/2-inch) diced seeded tomato 1/2 cup (1/2-inch) diced seeded cucumber 3 tablespoons chopped fresh mint 1 tablespoon chopped fresh oregano 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained 2 ounces crumbled feta cheese (about 1/2 cup) 4 lemon wedges Preparation: 1. Cook quinoa according to package directions, omitting salt and fat. Drain and place in a large bowl. Let cool 1 hour. 2. While quinoa cools, combine oil and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Let stand 20 minutes. 3. Add dressing, tomato, and next 4 ingredients (through chickpeas) to quinoa; toss well. Add cheese, and toss gently. Serve with lemon wedges. Kids Can Help: With a child-safe knife, kids can chop the tomatoes and cucumber, and then crumble the feta.