Name: Lemony Quinoa Salad
Ingredients: 1 cup quinoa; 2 cups chicken stock; ¼ cup fresh squeezed lemon juice; ¼ cup olive oil; 2 cloves garlic (pressed or finely minced); 1 tbsp red wine vinegar; ¼ tsp dried oregano; fine sea salt; freshly ground black pepper (to taste); 2 roma tomatoes (seeded and diced); 1 small red onion (diced); 1 cup pitted Kalamata olives; ½ English cucumber (seeded and diced); 1 red bell pepper (diced); ½ yellow bell pepper (diced); Feta (crumbled)

Lemony Quinoa Salad

Print Recipe

Lemony Quinoa Salad

Course: Salad

Keyword: Quinoa

Ingredients

1 cup quinoa
2 cups chicken stock
¼ cup fresh squeezed lemon juice
¼ cup olive oil
2 cloves garlic pressed or finely minced
1 tbsp red wine vinegar
¼ tsp dried oregano
fine sea salt
freshly ground black pepper to taste
2 roma tomatoes seeded and diced
1 small red onion diced
1 cup pitted Kalamata olives
½ English cucumber seeded and diced
1 red bell pepper diced
½ yellow bell pepper diced
Feta crumbled

Instructions

Whisk together the lemon juice, vinegar, oregano, garlic, salt and pepper (to taste) in a small bowl. Slowly whisk in the oil until it emulsifies. Let sit at room temperature while you prepare the salad to allow the flavors to marry.
Rinse the quinoa in a strainer until the water runs clear. Place quinoa, 2 cups chicken stock, 1 teaspoon sea salt and ¼ teaspoon pepper in a saucepan, bring to boil and cook until the liquid is absorbed and the quinoa is tender, about 15 minutes.
Transfer to a bowl, cover and chill for a couple of hours or overnight.
Remove quinoa from refrigerator and add tomatoes, red onion, olives, cucumber, peppers and dressing. Stir to combine. Transfer to serving bowl and sprinkle with feta.