Mediterranean Quinoa Salad

For 6 Servings, Mediterranean Quinoa Salad keeps the list centered on uncooked quinoa, chicken broth and chopped olives. Set aside about 30 minutes.

• Yield 6 Servings
• Ready in 30 minutes
• Prep 15 minutes
• Cook 15 minutes

Ingredients

Salad

• ⅔ cup uncooked quinoa
• 1 ⅓ cups chicken broth , I use low-sodium
• 1 cup chopped olives , drained and sliced in half
• 1 (8-ounce) jar diced roasted red bell peppers , drained
• 1 cup ( about 227 g ) diced cucumbers
• 1 cup ( about 227 g ) chopped tomatoes , (I use cherry tomatoes and cut in half)
• 2-3 green onions , finely chopped
• ¼ to ⅓ cup chopped fresh cilantro or basil
• ½ cup ( about 113 g ) or more to taste feta cheese , crumbled

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

Instructions

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.
3. Whisk the dressing ingredients together and pour over the salad. Toss to combine.
4. Sprinkle with the feta cheese and toss lightly.
5. Serve immediately. If refrigerating to serve later, consider making extra dressing to drizzle over the salad before serving as it may dry out a bit in the refrigerator as the quinoa absorbs the dressing.

Dress it just before it goes to the table so the leaves stay crisp.