Greek Quinoa Salad

By Reneeb

Ingredients

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

Preparation

Step 1

Heat the chicken or vegetable broth in a large saucepan placed over high heat. When it has just come to the boil, add the quinoa and stir well. Allow to return to the boil, then immediately reduce heat to medium-low and simmer for 15 to 20 minutes or until liquid has been absorbed. When cooked, transfer mixture to a large, shallow bowl to cool. Combine the dill, garlic, olive oil, lemon juice, salt and pepper in a small bowl. Whisk to blend well. Taste and adjust seasoning if necessary.

Place the tomatoes, cucumber, onion and black olives in a bowl and drizzle over half of the vinaigrette. Toss well to coat the vegetables with the dressing. Arrange torn romaine on a serving platter. Top with cooled and fluffed quinoa. Then, pile the dressed vegetables on top of the quinoa. Crumble the feta over the top. Drizzle reserved dressing over top. Garnish with fresh dill and serve.