A fresh, hearty, and delicious salad.
Rinse quinoa and put in pot with water, salt and pepper. Bring to a boil.
Then simmer for 15 minutes until water is absorbed. Fluff with a fork. Transfer to a bowl to cool.
Meanwhile, make dressing by combining oil, vinegar, garlic, oregano and oil in a small bowl.
Add salt and pepper to your liking (start with ¼ teaspoon salt and as much pepper as you like).
Set aside for flavors to blend.Combine the veggies, olives, cooked quinoa, and dressing.
This tastes best when refrigerated for at least an hour.
Top with a sprinkling of feta if desired.
Additional Notes:
Serve over a bed of greens (of course)! If used as a dinner side dish with chicken or fish, try to include a green veggie like broccoli or asparagus to round out the meal.
This could also be a nice lunch when served over greens and with added ¼-1/2 cup beans of choice (garbanzo or cannellini would be nice).
Ingredients
Directions
Rinse quinoa and put in pot with water, salt and pepper. Bring to a boil.
Then simmer for 15 minutes until water is absorbed. Fluff with a fork. Transfer to a bowl to cool.
Meanwhile, make dressing by combining oil, vinegar, garlic, oregano and oil in a small bowl.
Add salt and pepper to your liking (start with ¼ teaspoon salt and as much pepper as you like).
Set aside for flavors to blend.Combine the veggies, olives, cooked quinoa, and dressing.
This tastes best when refrigerated for at least an hour.
Top with a sprinkling of feta if desired.
