Greek Chilled Quinoa Salad
Ready In: 1 hr 40 mins
Serves: 4
Ingredients
- 3 -4 cups water or 3 -4 cups vegetable broth
- 1 1⁄2 cups quinoa, uncooked
- 1⁄4 cup apple cider vinegar (you may use any flavor you prefer)
- 2 garlic cloves, minced
- juice from one lemon
- 3 tablespoons olive oil
- 1⁄2 cup kalamata olive, sliced if desired
- 1⁄3 cup fresh parsley, chopped
- 1⁄3 cup fresh cilantro, chopped
- 1 red onion, diced
- 1 cup cherry tomatoes, sliced in half
- 1⁄2 cup chopped artichoke heart (optional)
- salt, to taste
- pepper, to taste
- 1⁄2 cup crumbled feta cheese
Directions
- In a medium-large saucepan, cook the quinoa in vegetable broth for 15-20 minutes, until tender, stirring occasionally. Allow to cool.
- In a small bowl, whisk together the vinegar, lemon juice, garlic, and olive oil.
- Gently toss the quinoa together with the remaining ingredients, except feta. Pour the olive oil.
- Gently toss the quinoa together with the remaining ingredients, except feta. Pour the olive oil mixture over the quinoa.
- Add more salt and pepper to taste and gently stir in the feta cheese.
- You may also add any additional vegetables that you like, such as lightly steamed broccoli, snap peas or diced red bell pepper.
- Let sit in the fridge for at least 60 minutes to mingle the flavors and chill.
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