Greek Quinoa Salad

Greek Quinoa Salad

Easy to grow parsley fresh from the garden

Cherry tomatoes off the vine!

       Ingredients:

• 3 cups vegetable broth

• 1 1/2 cups quinoa, uncooked

• 1/4 cup apple cider vinegar

•  juice from one lemon

•  3 tbsp olive oil

• 1/2 cup kalamata olives

• 1/3 cup fresh parsley, chopped

• 1/3 cup fresh mint, chopped

•  ½ cup cucumber, diced

• 1 red onion, diced

• 1 cup cherry tomatoes, sliced in half

• 1/2 cup chopped artichoke hearts (optional)

• salt and pepper to taste

• 1/2 cup crumbled feta cheese

How do I cook it?

Step 1.  In a medium-large saucepan, cook the quinoa in vegetable broth for 15-20 minutes, until tender, stirring occasionally. Fluff with a fork.  Allow to cool.

Step 2. In a small bowl, whisk together the vinegar, lemon juice and olive oil.

Step 3. Gently toss the quinoa together with the remaining ingredients, except feta. Pour the olive oil mixture over the quinoa.

Step 4. Add more salt and pepper to taste and gently stir in the feta cheese.

Tags

Parsley, Mint, Tomatoes, cucumbers