MEDITERRANEAN QUINOA SALAD

 

INGREDIENTS

Salad:

• ⅔ cup uncooked quinoa
• 1 ⅓ cups chicken broth, I use low-sodium
• 1 cup chopped olives, drained and sliced in half
• 1 (8-ounce) jar diced roasted red bell peppers, drained
• 1 cup (about 227 g) diced cucumbers
• 1 cup (about 227 g) chopped tomatoes, (I use cherry tomatoes and cut in half)
• 2-3 green onions, finely chopped
• ¼ to ⅓ cup chopped fresh cilantro or basil
• ½ cup (about 113 g) or more to taste feta cheese, crumbled

Dressing:

• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 clove garlic, finely minced or pressed through a garlic press
• Pinch of dried oregano
• Salt and pepper to taste start with about 1/4 teaspoon each and add more, if needed

INSTRUCTIONS 

• Rinse the quinoa very well in a fine mesh strainer; drain well. Combine the quinoa and broth in a saucepan and bring to a simmer. Cover, reduce the heat to medium-low, and cook for 14-15 minutes until the quinoa is tender and the liquid is absorbed. Let it rest off the heat, covered, for 10-15 minutes. Fluff with a fork and let cool to room temperature (see note about using already cooked quinoa).
• In a large bowl, add the cooled quinoa, olives, roasted red peppers, cucumbers, tomatoes, green onions and fresh cilantro or basil.
• Whisk the dressing ingredients together and pour over the salad. Toss to combine.
• Sprinkle with the feta cheese and toss lightly.
• Serve immediately. If refrigerating to serve later, consider making extra dressing to drizzle over the salad before serving as it may dry out a bit in the refrigerator as the quinoa absorbs the dressing
  
  
  FROM: https://www.melskitchencafe.com/mediterranean-quinoa-salad/