mediterranean quinoa salad
This is a salad recipe from the Betty Crocker email I get. I added the bell pepper and changed it to quinoa instead of couscous because of the health benefits. It is a refreshing main dish salad or can be served as a side dish. I hope you enjoy it as much as we do. I have tried this with the Kalamata olives and am not a fan so now I make it with black olives. This is not my own picture but I will add one when I make this again.
prep time
15 Min
cook time
15 Min
method
---
yield
6-8 serving(s)
Ingredients
- 2 cups chicken broth, low salt
- 1 cup quinoa
- 1 cup diced roma tomatoes
- 1 cup cucumber, peeled, seeded and diced
- 1/2 cup green bell pepper, diced
- 1/2 cup kalamata olives, sliced
- 1/4 cup green onions, chopped
- 1/4 cup fresh dill, chopped or 1 tbl dried dill weed
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil, extra virgin
- 1/4 cup feta cheese, crumbled
- - salt and pepper to taste if needed
How To Make mediterranean quinoa salad
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Step 1Bring chicken broth to a boil in 1 quart saucepan. add quinoa, cover and simmer for 15-30 minutes. Some like it cooked less. I prefer it cooked 30 minutes. If you do this add an extra 1/2 cup liquid. Fluff with a fork and set aside to cool.
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Step 2Chop all veggies and when quinoa is cool, assemble the salad. Mix all ingerdients together and refrigerate several hours before serving. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Tag:
#Quick & Easy
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