350 gr. roasted red peppers, cut into small pieces
1 cup teaspoon olives, finely chopped
1/2 cup teaspoon of fresh chopped parsley
120 gr. goat cheese flavored with garlic
For the dressing: 3 tbsp olive oil, 2 tbsp red wine vinegar, 1/2 tbsp. dried oregano, 1/2 tbsp. salt, 1/4 tsp. freshly ground black pepper
Rinse the quinoa in a colander and place it in a saucepan with the water and salt. Bring to a boil over high heat.
Lower the heat, cover and simmer until the quinoa is soft and all the liquid is absorbed, about 15 minutes. Uncover and mix with a fork. Transfer the quinoa to a baking sheet, spread it evenly and put it in the fridge until it cools completely, for 10 to 15 minutes.
Place the dressing ingredients in a large bowl and mix well.
Place the cucumber, peppers and olives in a bowl and add the cold quinoa. Mix and garnish with the dressing.
Add the chopped parsley and the flavored goat cheese to the salad and mix.