Greek Quinoa Salad

Salad

2 cups chicken stock

1 cup quinoa

½ cup red pepper, diced

½ cup green pepper, diced

cucumber, diced

¼ cup green onion, diced

¼ cup black olives, sliced

¼ cup red onion, diced

3 oz feta cheese, cut in 1/4" chunks

Dressing

¼ cup lemon, juice of

2 tbsp olive oil

1 tsp fresh garlic, minced

½ tsp dried basil

½ tsp dried oregano

black pepper

This recipe is very easy and keeps well. It still tastes great even if you find that one of the vegetables isn’t available at the pantry.

If you plan on eating it as left-overs, consider keeping the onion separate, otherwise it the onion flavor starts to overpower the salad after a day or two.

In a saucepan, bring stock to a boil.

Stir in quinoa.

Reduce heat to medium low and cover.

Cook 15 minutes, until liquid is absorbed.

Transfer to a large bowl and cool in the refrigerator. If you're in a hurry, put it in freezer and scoop off a layer from the top every 5 minutes as it cools.

Stir veggies and cheese into cooled quinoa.

Whisk together dressing ingredients.

Pour over quinoa mixture and toss.

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Greek Quinoa Salad