If stanning for my own cooking is wrong, then I don’t wanna be right. Addictive, easy Greek quinoa salad, right this waaay!
3 1/2 c vegetable broth
2 c quinoa
1 c grape tomatoes, halved
3/4 c fresh parsley, chopped
1/2 c Kalamata olives, pitted and halved
1/2 c red onion, diced
4 oz feta cheese, chopped
3 T olive oil
3 T apple cider vinegar
3 garlic cloves, minced
1 lemon, juiced
sea salt and black pepper to taste
- Combine broth and quinoa in a medium saucepan and bring to a boil. Cover and lower to simmer about 15 minutes, until broth is absorbed and quinoa is fluffy. Transfer to large serving dish.
- Stir all other ingredients into quinoa, tossing until evenly coated.
- Eat warm or pop into fridge for an hour to let flavors meld. It’s good both ways… I’ve done the legwork.
Adapted from Best Greek Quinoa Salad.