Mediterranean Quinoa Salad
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
- 2 cups chicken broth
- 1 garlic clove, smashed
- 1 cup uncooked quinoa, well rinsed
- 1 large red onion, diced
- 1 large red pepper, diced
- 1 cucumber, diced
- 1⁄2 cup sliced pepperoncini pepper
- 1⁄2 cup pitted kalamata olive, halved
- 1⁄2 cup crumbled feta cheese
- 1⁄2 cup carrot, diced
- 1⁄4 cup chopped fresh parsley
- 1⁄4 cup chopped fresh chives
- 1⁄2 teaspoon salt
- 2⁄3 cup fresh lemon juice
- 3 tablespoons balsamic vinegar
- 1⁄4 cup olive oil
directions
- Rinse Quinoa in cold water in a strainer. Bring chicken broth and garlic to a boil in a saucepan. Stir in quinoa, reduce heat to low and cover. Simmer until the quinoa is tender and the water has all been absorbed. As the quinoa cooks, the germ separates from the kernel, creating little white rings. When you see these rings, you know the grains are fully cooked.
- Place quinoa into bowl and cool. Gently stir in remaining vegetables and toss lightly. Drizzle with lemon juice, balsamic vinegar and olive oil. Stir until evenly mixed. Place extra Feta Cheese on top to garnish.
- Serve warm or refrigerate and serve cold.
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RECIPE SUBMITTED BY
I used to spend my summers with my grandmother in Northern Connecticut. She was a wonderful little Norwegian woman that stood about 5 feet high. My grandfather was a Swedish ship captain that stood well over 6 feet tall. My grandmother would wake up at 5 in the morning just to start making her bread (that had been proofing in the oven all evening) I would anxiously await the warm, crusty, tremendously tasty bread spread with home made strawberry jam or any other berry that she might have picked in the neighbors yard.
These memories of her and her patience in the kitchen with me made me the cook I am today. Not a day passes when I don't think of her...a smile crosses my face and I know she's in the room with me, making sure her measurements are just right.
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