My Greek Quinoa Salad — A year-round Must-Have!
No long weekend or family pot luck would be complete without a good quinoa salad to help balance all of the not so healthy foods we may come across this at gatherings.
I love this salad because it’s light, tastes so fresh with the fresh basil and who doesn’t love feta? Am I right?
Quinoa Greek Salad
2 cups chicken stock
1 cup quinoa
1/2 cup red peppers, diced
1/2 cup green peppers, diced
1/2 cup cucumbers, diced
1/4 cup green onions, diced
1/4 cup black olives
1/4 cup red onions, diced
3 ounces feta cheese
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon basil (I like to use fresh if I have it)
1/2 teaspoon oregano
In a saucepan, bring stock to a boil.
Stir in quinoa, reduce heat to medium-low and cover.
Cook 12-14 minutes, until liquid is absorbed.
Transfer to a large bowl and cool — make sure the quinoa has cooled before you start adding ingredients, otherwise you will have mushy quinoa.
Stir veggies and cheese into cooled quinoa.
Whisk together dressing ingredients.
Pour over quinoa mixture and toss.
Enjoy being the start of potluck folks! You can thank me later. BTW, this dressing is great for everyday salad. I sometimes will make extra dressing so that I can use it the week after for my lunch salads.