Yield: Serves 6-8

Mediterranean Quinoa Salad

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

Salad:

• 2/3 cup uncooked quinoa--Beth did about 2-3 cups cooked
• 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 --Beth used mozzarella cheese

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.

Notes

If using already cooked quinoa, you'll want about 1 1/2 to 2 cups.https://www.melskitchencafe.com/mediterranean-quinoa-salad/