Mediterranean Quinoa Salad



  1. Rinse quinoa thoroughly with cold water in a fine-mesh strainer, let drain.
  2. In a medium saucepan over medium heat, bring vegetable stock and quinoa to a boil. Cover and simmer on low 15 minutes, or until all of the liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork. Let cool. (you should have about 2 cups of cooked quinoa)
  3. In a small bowl, whisk together olive oil, salt, pepper, oregano and lemon juice.; set aside.
  4. In a large bowl, combine grape tomatoes. cucumber, olives, red bell pepper. Add 2 cups of slightly cooled quinoa and olive oil mixture, toss to coat. Sprinkle with feta cheese and serve.

Yields: 6 servings

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