Energizing Greek Quinoa Salad

Allergens

N/A

Ingredients

• 1 cup quinoa, uncooked
• 2 cups vegetable broth or water
• 1/4 cup fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and vegetable broth or water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and allow to cool.
2. In a large bowl, whisk together lemon juice, olive oil, salt, and pepper.
3. Add cooked quinoa to the bowl with the dressing, along with cucumber, cherry tomatoes, red onion, olives, parsley, and dill. Toss gently to combine.
4. Cover and refrigerate for at least 2 hours or up to overnight to allow flavors to meld.

Chef’s Insight

Customize this dish with your favorite Greek vegetables, such as bell peppers or artichoke hearts.