BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Greek Quinoa Salad

August 1, 2016

Ingredients:

1½ cups quinoa, uncooked
3 cups of water or vegetable broth
¼ cup Champagne vinegar
2 teaspoons minced garlic
Juice of 1 lemon
1 teaspoon dried oregano
¼ cup extra virgin olive oil
½ cup pitted and sliced Kalamata olives
1/3 cup chopped fresh Italian flat leaf parsley
¼ cup red onion, diced
2 cups cherry tomatoes, halved
1 English cucumber, diced
1 cup crumbled feta cheese
Coarse salt and freshly ground pepper

Recipe directions:

Combine the quinoa and water or broth, and bring to a boil in a medium sauce pan. Reduce to simmer and cook until the liquid is absorbed and the quinoa is fluffy, about 15 minutes. Quinoa should have a slight curl to the seed when cooked, with a slight pop to the bite. In a small bowl, whisk together the vinegar, garlic, lemon juice, oregano and olive oil. In a large bowl, combine the remaining ingredients except the salt and pepper. Fold in the quinoa and dressing; season with salt and pepper. Serve chilled or at room temperature. Serves 12.

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