Mediterranean Quinoa Salad

Judy
Gold Post Medal for All Time! 677 Posts

Source: USDA

Supplies:

• 1 cup dry quinoa, rinsed if not prerinsed
• 2 cups chicken broth
• 2 Tbsp lemon juice
• 2 Tbsp red wine vinegar
• 1 tsp fresh garlic, minced
• 1 1/2 Tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/8 tsp white pepper
• 1/4 cup diced red pepper
• 2 Tbsp diced green onions
• 2 Tbsp diced red onions
• 1/2 cup tomatoes, cut small
• 2 Tbsp black olives, sliced
• 2 Tbsp feta cheese, crumbled
• 1 Tbsp fresh parsley, chopped

Steps:

1. Rinse quinoa if it is not prerinsed. Cook in the chicken broth according to the directions on the package. Mine was done in 12 minutes. Set aside to cool.

 

 
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2. Combine the lemon juice, vinegar, garlic, olive oil, salt and pepper to make the dressing.

 
3. Combine the vegetables in a large bowl and mix well.

 
4. Add the dressing.
5. Add the quinoa and mix. Fold in the feta cheese and parsley.
6. Cover and refrigerate for around two hours. Serve chilled.

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