Quinoa Salad with Feta, Olives & Tomatoes

Preheat oven to broil with rack about 6 inches from heat source. Whisk vinegar, oregano, garlic, salt, 3 tablespoons oil and 1/4 teaspoon pepper in a small bowl.

Combine tomatoes, bell pepper, onion, olives and the remaining 1 tablespoon oil and 1/4 teaspoon pepper in a large bowl; toss well to coat. Spread in an even layer on a large rimmed baking sheet . Broil until the vegetables are lightly charred and tender, 8 to 10 minutes, stirring halfway through. Transfer the vegetables to a large bowl; discard the pan juices.

Add quinoa, feta and pine nuts to the vegetables. Drizzle with the vinaigrette and toss gently to coat. Garnish with basil, if desired.