This Greek quinoa salad is one of my absolute favorite recipes. It's so flavorful and always a big hit with my family and friends. Trust me, you'll want to eat every single bite!
Ingredients
- ½ cups chicken broth: 3 piece
- quinoa: 2 cups
- grape tomatoes: 1 cup (halved)
- fresh parsley: 0.75 cup (chopped)
- pitted kalamata olives: 0.5 cup (sliced)
- red onion: 0.5 cup (minced)
- ounces chopped feta cheese: 4 piece (to taste)
- olive oil: 3 Tbsp
- red wine vinegar: 3 Tbsp
- garlic: 2 clove (minced)
- lemon: 1 piece (halved)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes.
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Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1 to 4 hours. Unknown
