Greek Quinoa Salad

By Reneeb

Can be served with pan fried shrimp, skewered chicken or pork

Ingredients

• 3 cups hot, low-sodium chicken broth or vegetable broth
• 1-1/2 cups quinoa, rinsed
• 2 tbsp fresh dill, chopped
• 2 cloves garlic, minced
• 1/2 cup extra-virgin olive oil
• 3 tbsp lemon juice
• 1/2 tsp salt pepper
• 1 cup grape or cherry tomatoes, halved
• 1 small English cucumber, unpeeled, roughly chopped
• 1 small red onion, halved and very thinly sliced
• 1/2 cup whole black olives (not canned)
• 4 oz feta cheese, crumbled
• sprigs of fresh dill for garnish

Preparation

Step 1

Heat the chicken or vegetable broth over high heat. When it has boiled, add the quinoa and stir well. Allow to return to the boil, then immediately reduce heat to low and simmer for 15 to 20 minutes or until liquid has been absorbed. cool. Combine dill, garlic, olive oil, lemon juice, salt and pepper in a small bowl. Whisk to blend well.

Place tomatoes, cucumber, onion and black olives in a bowl, add half of the vinaigrette. Toss well to coat. pile the dressed vegetables on top of the quinoa. Crumble the feta on top. Drizzle rest of dressing over top. Garnish with fresh dill and serve.