CKT Bread & Quinoa Salad
Recipe Note: Easy
adapted from Plenty, serves 4 as a side dish, 2 as a main course

1/4 cup cooked quinoa - cooled
4 slices sour dough bread (brushed with oil & grilled or toasted) - chopped and cooled
4 tomatoes - diced
2 small cucumbers - seeded & diced
1/2 small red onion - diced or quarter moons
4 TBS cilantro - chopped
1 1/2 TBS mint - chopped
2 TBS parsley - chopped
s and p
**
1 lemon - juiced
2 TBS red wine vinegar
6 TBS olive oil
1 tsp honey
**
feta cheese - chopped (to taste)

Combine all of the salad ingredients in a large salad bowl and gently toss to combine, lightly season with kosher salt and fresh ground pepper. To make the dressing, combine the lemon juice, red wine vinegar, olive oil, and honey (including salt and pepper) in a jar with a lid or a Tupperware container, shake to emulsify. Taste and adjust ingredients accordingly. Pour the desired amount of dressing over the salad (go lightly, there will be enough salad dressing to save in the fridge). Then toss in the desired amount of feta cheese.