Source: a nice Greek lady (serves 4)

• 1 pound red potatoes, unpeeled and cut into 1/4-inch thick cubes

• 1 cup sun-dried tomatoes (or petite diced tomatoes)

• 1 cup red quinoa (rinsed)

• 1/4 cup olive oil

• 3 TBLS lemon juice

• 1 large clove garlic, finely minced

• 1 teaspoon (chopped) fresh oregano (or 1/2 tsp dry)

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1 cup diced cucumber

• 1/2 cup chopped red onion

• 1 cup (crumbled ) feta cheese

• 1/2 cup (pitted) Greek or other ripe olives (save 1/4 cup of the olive juice)

1. Place diced potatoes in a large pot, add enough water to cover and bring to a boil over high heat. Reduce heat to low and simmer until potatoes are tender, about 10 minutes; drain off the hot water then cool the potatoes in cold water, and set aside. Do not over cook, the potatoes should be firm.

2. Put quinoa in a small pot (with lid). Add 2 cups of water and a pinch of salt, bring to a boil. Cover pot and reduce heat to simmer. Cook for 20 minutes.

3. If using sun-dried tomatoes, place them in a bowl, cover with boiling water and set aside for 10 minutes.

4. In a large bowl, whisk together the olive oil, lemon juice, olive juice, garlic, oregano, salt and pepper.

5. Drain tomatoes and pat dry. Add potatoes, tomatoes and cucumber to the bowl with the dressing; toss to coat. Add the cooked quinoa, red onion, feta cheese and olives, and gently toss. Refrigerate for one hour before serving.