This recipe was shared by CSA member Cat – her whole family enjoys it for lunch or dinner. She found it at The Art of Living Well. The picture shows one of her kid’s lunches – featuring a lot of RR veg! Thanks for sharing this tasty recipe with us, Cat!
Quinoa Greek Salad
Ingredients
- 2 cups chicken or vegetable stock
- 1 cup quinoa
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/4 cup chopped green onion
- 1/4 cup sliced black olives
- 1/4 cup diced red onion
- 2/3 cup light feta cheese crumbled
- 1 1/2 tsp grated lemon zest
- 1/4 cup freshly squeezed lemon juice
- 2 Tbsp olive oil
- 1 tsp minced fresh garlic
- 1 tsp dried basil
- 1/2 tsp dried oregano
- pinch of freshly ground black pepper
- 1/3 cup chopped fresh basil or parsley
Instructions
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Bring the stock to a boil in a saucepan. Stir in the quinoa. Reduce the heat to medium-low, cover and cook for 15 minutes, or until the quinoa is tender and the liquid has been absorbed. Transfer to a large serving bowl and set aside to cool.
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Add the red and green pepper, cucumber, green onion, olives, red onion and feta cheese to the cooled quinoa.
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Whisk the lemon zest and juice, oil, garlic, dried basil, oregano and pepper in a small bowl. Pour the dressing over the quinoa mixture and toss to coat well. Garnish with fresh basil.