Greek Quinoa Salad

By therman

Irv Miller

Ingredients

• 1 cup quinoa, uncooked and rinsed
• 2 cup chicken stock or water
• 1/2 cup kalamata olives
• 1/2 red onion, diced small
• 2 tomatoes, diced small
• 1/2 cup scallions, chopped
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh oregano, chopped
• 2 lemons, juiced
• 1 tablespoon capers
• 2 tablespoons pine nuts, toasted
• 1/4 cup feta cheese, crumbled
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

Step 1

1. Put quinoa and stock in a saucepot and bring to a boil. Reduce to a simmer and cover. Cook approximately 20 minutes. (It cooks just like rice.)
2. In a large mixing bowl, combine olives, red onion, tomatoes, scallions, herbs, capers and pine nuts.
3. Add cooked quinoa, drizzle with olive oil, and season with lemon juice, salt and pepper.
4. Crumble feta cheese over the top before serving.