Recipe: Greek Quinoa Salad

If stanning for my own cooking is wrong, then I don’t wanna be right. Addictive, easy Greek quinoa salad, right this waaay!

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Ingredients

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

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  1. 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.
  2. Stir all other ingredients into quinoa, tossing until evenly coated.
  3. Eat warm or pop into fridge for an hour to let flavors meld. It’s good both ways… I’ve done the legwork.

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Apollo

“Every salad you make, every thing you bake. Every drink you shake every breath you take I’ll be watching you.” – Apollo Aldrich

Serves ten.

Adapted from Best Greek Quinoa Salad.

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