So, I guess I’m on a little bit of a Quinoa kick lately! It’s just such a nice light grain, and it can substitute from anywhere to rice to pasta dishes. Very versatile, I say!
Anyway, I was hosting a baby shower a couple of weeks ago and was in charge of some of the lunch items. I had this Greek Salad that I was throwing together and I thought, hey, why not throw some quinoa into the mix. The birth of a delicious and nutritious Greek Quinoa Salad. My friends, it worked out really well! And once again, you don’t have to have any guilt when you’re done eating.
Greek Quinoa Salad
- 1 1/2 cups quinoa
- 3 cups vegetable broth
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon lemon juice
- 2 cloves garlic minced
- 1 teaspoon onion powder optional
- 1 teaspoon dried oregano
- salt and pepper to taste
- 15 cherry tomatoes halved
- 1 small red onion optional, chopped
- 1 red bell pepper chopped
- 1/2 cucumber chopped
- 1/2 cup sliced black or kalamata olives
- 1/2 cup crumbled feta cheese remove for vegan
Place quinoa in medium stock pot. Place on the stovetop over medium high heat. Toast for 2-3 minutes.
Pour in broth. Bring to a boil.
Cover and simmer over medium heat until all the liquid is absorbed, about 20 minutes. Place in a bowl to cool.
Place olive oil, vinegar, lemon juice, garlic, onion powder, oregano, and salt and pepper in a container with a lid. Shake until combined.
Place chopped tomatoes, cucumber, olives, feta, pepper, and onion in the quinoa bowl.
Pour in desired amount of dressing and toss with a spoon.
Serve immediately or store in the fridge for later.