Tuesday, October 29, 2013

Mediterranean Quinoa Salad

I must admit I am not a huge fan of quinoa on its own. But I love love love this salad! All of the veggies and flavors combine and something magical happens.
  • 2 cups of low sodium chicken broth
  • 1 clove of garlic, smashed
  • 1 cup of uncooked quinoa
  • Half of one large red onion, dice
  • 1 large red pepper, dice
  • ½ cup of kalamata olives
  • ½ cup of crumbled feta cheese
  • ½ tsp parsley
  • ½ tsp salt
  • ½ cup of olive oil
  • 2 tbsp of fresh lemon juice
  • 1 tbsp of balsamic vinegar

    1. Mix together the olive oil, lemon juice, and balsamic vinegar, set aside.

    2. Cook quinoa in the chicken broth, along with the garlic clove. (I use my rice cooker and it works great!) Discard the garlic and scrape the quinoa into a large bowl.

    3. Add the onion, pepper, feta, olives, parsley and salt to the quinoa. Drizzle the olive oil dressing and mix evenly. Refrigerate and serve cold.

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