Greek Quinoa Salad


1 cup quinoa (recommended: Bob’s Red Mill)
1 1/2 cup vegetable broth
1 medium cucumber, peeled, seeded and diced
8 ounces grape tomatoes, halved
1 medium red bell pepper, seeded and diced
1 loose cup fresh parsley, minced OR 3 tablespoons dried parsley
1 small red onion, diced
1 cup kalamata olives, halved
4 ounces feta, crumbled or cubed
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon dried oregano
1 tablespoon fresh dill or 1 teaspoon dried
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 teaspoon honey
1 teaspoon lemon juice

In a medium saucepan stir together quinoa and vegetable broth. Bring to a boil over high heat, stir once, reduce heat to low, cover and cook for 20-25 minutes or until the liquid is absorbed.

Remove from heat and let rest for 5 minutes. Then fluff with a fork.

In a large mixing bowl, combine cooked quinoa, cucumber, tomatoes, red pepper, parsley, onion, olives and feta.

In a small bowl, combine olive oil, red wine vinegar, oregano, dill, salt, pepper, honey and lemon juice.

Pour over salad and stir to combine. Refrigerate for at least a half hour to allow flavors to meld.
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