Greek Quinoa Salad

Preparation

• Rinse quinoa; drain well. Bring quinoa, water, 1 tablespoon of the Garlic Paste and salt to boil in medium saucepan on medium-high heat. Reduce heat to low; cover and simmer 12 to 15 minutes or until liquid is absorbed. Fluff with a fork. Spread quinoa in even layer on sheet pan. Allow to cool completely, about 15 minutes.

• Whisk red wine vinegar, oil, remaining 1 tablespoon Garlic Paste and Parsley in medium bowl. Stir in cooled quinoa, shallots, feta, tomatoes and olives. Serve at room temperature. Garnish with additional Parsley, if desired.