Mediterranean Quinoa Salad

INGREDIENTS

• 1 c uncooked quinoa, rinsed (or 2 cup cooked quinoa)
• 1 tbs raw apple cider vinegar
• 1 c nettle greens, loosely chopped or spinach, chopped
• 1 small onion, chopped
• 2 small zucchini, chopped
• 1 small yellow squash (or another zucchini), chopped
• 3 to 4 tbs olive oil, divided
• 1 tsp salt, divided
• ¼ tsp freshly ground black pepper
• 3-4 tbs RR&Co Heirloom Garlic Oxymel, to taste
• 1-2 cloves garlic, pressed or minced
• 1/3 c Kalamata olives, chopped
• 1/3 c young onion tops, chopped or green onions, chopped
• 2 tbs chopped fresh rosemary
• ½ c crumbled feta, optional

INSTRUCTIONS

1. Soak 1 cup uncooked quinoa in 4 cups water with 1 TBS vinegar, for 12 hours.
2. Rinse and strain quinoa thoroughly, and place quinoa in pot with 2 cups water. Bring to boil over medium-high heat, then cover and reduce to a simmer and cook for 20-25 minutes. Place nettle leaves in with quinoa and continue to cook for 5 minutes. Remove from heat and remove lid, fluff the quinoa with a fork and set aside to cool.
3. While quinoa is cooking, preheat oven to 425 degrees Fahrenheit with a rack in the lower part of the oven.  Place zucchini, onion and yellow squash on a baking sheet. Drizzle with 1 tablespoon olive oil and toss. Sprinkle with ¼ tsp salt. Roast until the veggies are softened and beginning to brown, about 10 minutes. Set the roasted vegetables aside to cool.
4. In a large serving bowl, whisk together the RR&Co Heirloom Garlic Oxymel and garlic. Slowly pour in the remaining 2 tablespoons of olive oil while whisking constantly to emulsify the mixture. Add the onion tops, rosemary, mint, olives, roasted vegetables and quinoa, and gently stir to combine. Season with ¾ tsp salt, pepper and more RR&Co Heirloom Garlic Oxymel, to taste. Gently mix in crumbled feta. Serve at room temperature, or chill in refrigerator.