This salad is light, refreshing and perfect for a summer dinner and healthier than the traditional pasta salads!
Greek Quinoa Salad
Serves About 4
1 C of low sodium chicken broth
1/2 C un cooked quinoa
1/3 red pepper
5 kalmata (or black) olives
1/2 C Cherry Tomato
1/4 C Feta Cheese (optional)
1 TB Lemon Juice
1 TB Olive Oil
Salt and Pepper to taste
Place chicken broth and quinoa in a pot on medium heat. Bring to a boil, stir, turn to low and let simmer for about 15 minutes. Quinoa will be cooked through once clear. Remove from heat, uncover and let cool for a few minutes.
Wash and cut your vegetables then place into a mixing bowl, add quinoa, lemon juice, olive oil, feta and salt and pepper to taste.
Cover and place in the refrigerator until ready to serve. I would try and let sit at least an hour prior to serving.