Greek-Style Quinoa Salad
- 1 cup quinoa
- 2 cups low-sodium chicken stock or water
- 1 pint cherry tomatoes, halved
- 1 yellow or red bell pepper, seeded and chopped
- 1/2 cup crumbled feta
- 1/3 - 1/2 cup red wine vinaigrette (see below)
- black pepper
Bring to a boil; turn down, cover and simmer for about 15 minutes.
Fluff with a fork and let cool slightly before mixing the quinoa, tomatoes, bell pepper and feta together in a large bowl.
Pour in 1/3 cup vinaigrette and mix thoroughly. Add more vinaigrette if the salad is too dry.
Sprinkle with black pepper.
Red Wine Vinaigrette: (makes about 3/4 cup)
- 3 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 1/2 tbsp honey
- 1/2 tsp dried oregano
- 6 tbsp olive oil
- salt and pepper
Stream in olive oil, whisking to combine.
Season with salt and pepper. Add more honey or oil if the vinegar taste is too strong.
For a printable recipe click here