Friday, May 12, 2017

Quinoa Greek Salad

With the dog days of summer, social calendars are filled with activities, picnics, and of course, cookouts. Rookie and seasoned hosts alike can benefit from a go-to list of impressive food finds for even their most discernible guests. While the classics will always satisfy, it can be fun to shake things up with new ideas. Over the next ten weeks, I'll share recipes that run the gamut from simple summer salads to simply impressive picnic foods.

This Quinoa Greek Salad recipe comes from


2 cups chicken stock
1 cup quinoa
1⁄2 cup red pepper, diced
1⁄2 cup green pepper, diced
1⁄2 cup cucumber, diced
1⁄4 cup green onion, diced
1⁄4 cup black olives
1⁄4 cup red onion, diced
3 ounces reduced-fat feta cheese


1⁄4 cup lemon juice
2 tablespoons olive oil
1 teaspoon minced garlic
1⁄2 teaspoon basil
1⁄2 teaspoon oregano


In a saucepan, bring stock to a boil.
Stir in quinoa.
Reduce heat to med low and cover.
Cook 15 minutes, until liquid is absorbed.
Transfer to a large bowl and cool.
Stir veggies and cheese into cooled quinoa.
Whisk together dressing ingredients.
Pour over quinoa mixture and toss.

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