MEDITERRANEAN QUINOA SALAD

Healthy, easy and SO delicious, this fresh Mediterranean quinoa salad comes together quickly and makes a perfect side dish for so many meals (or better yet, a tasty, meatless lunch or dinner)!

INGREDIENTS:

SALAD:

• 2/3 cup uncooked quinoa
• 1 1/3 cups chicken broth (I use low-sodium)
• 1 cup chopped olives (6-ounce can, drained and sliced in half)
• 1 cup diced roasted red bell peppers (8-ounce jar, drained)
• 1 cup diced cucumbers, about 8 ounces
• 1 cup chopped tomatoes, about 8 ounces (I use cherry tomatoes and cut in half)
• 2-3 green onions, finely chopped
• 1/4 to 1/3 cup chopped fresh cilantro or basil
• 1/2 cup (or more to taste) feta cheese, crumbled, about 4 ounces

DRESSING:

• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 clove garlic, finely minced or pressed through a garlic press
• Pinch of dried oregano
• Salt and pepper to taste, start with about 1/4 teaspoon each and add more, if needed

DIRECTIONS:

1. Rinse the quinoa very well in a fine mesh strainer; drain well. Combine the quinoa and broth in a saucepan and bring to a simmer. Cover, reduce the heat to medium-low, and cook for 14-15 minutes until the quinoa is tender and the liquid is absorbed. Let it rest off the heat, covered, for 10-15 minutes. Fluff with a fork and let cool to room temperature (see note about using already cooked quinoa).
2. In a large bowl, add the cooled quinoa, olives, roasted red peppers, cucumbers, tomatoes, green onions and fresh cilantro or basil.
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For the full recipes : melskitchencafe.com

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