Quinoa Greek Salad

MAKES 4 SERVINGS

1 cup milk ½ cup water ¾ tsp dried oregano ¼ tsp pepper 1 cup quinoa, rinsed grated zest of 1 lemon 2 tbsp lemon juice 2 tomatoes, chopped 1 bell pepper, any colour, chopped 1 long English cucumber, chopped ½ cup chopped red onion 1 cup canned kidney beans, rinsed and drained ¾ cup feta cheese In a saucepan, combine milk, water, oregano and pepper. Bring to a boil over medium heat. Stir in quinoa. Reduce heat to low, cover and simmer for 20 minutes. Let stand covered 5 minutes. Transfer to bowl. Stir in lemon zest, let cool. Stir in remaining ingredients. Serve or refrigerate for up to 1 day.