Fluffy quinoa with roasted red pepper, kalamata olives, cucumber, feta, red onion, and a herby oregano dressing. Mediterranean sunshine in a bowl.
Rinse well. Simmer in 2:1 water ratio 15 minutes covered. Remove from heat, steam 5 minutes, fluff and cool.
Place under grill until blackened. Cool in covered bowl, peel skin. Slice into strips.
Whisk olive oil, red wine vinegar, lemon juice, dried oregano, garlic, salt. Should be tangy and herby.
Combine cooled quinoa with all vegetables. Fold in feta last. Dress generously. Serve at room temperature — never cold.