Mediterranean Quinoa Salad
Ingredients
The Salad
-
⅔
cup
uncooked quinoa
-
1⅓
cups
chicken broth
-
1
cup
chopped olives
-
1
jar
diced roasted red bell peppers
-
1
cup
diced cucumbers
-
1
cup
chopped tomatoes
-
2-3
pieces
green onions
-
¼ to ⅓
cup
chopped fresh cilantro or basil
-
½
cup
feta cheese
The Dressing
-
3
tablespoons
olive oil
-
2
tablespoons
red wine vinegar
-
1
tablespoon
fresh lemon juice
-
1
clove
garlic
-
a pinch
dried oregano
-
to taste
salt and pepper
Instructions
- Rinse the quinoa well and drain.
- Combine quinoa and broth in a saucepan, bring to a simmer, cover, and cook for 14-15 minutes until tender.
- Let the quinoa rest off the heat for 10-15 minutes, then fluff with a fork and cool to room temperature.
- In a large bowl, combine the cooled quinoa with olives, roasted red peppers, cucumbers, tomatoes, green onions, and cilantro or basil.
- Whisk together the dressing ingredients and pour over the salad, then toss to combine.
- Sprinkle with feta cheese and toss lightly before serving.
Nutrition Facts (estimated)
Servings
6
Calories
221
Total fat
15g
Total carbohydrates
18g
Total protein
6g
Sodium
1461mg
Cholesterol
11mg
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