mediterranean quinoa salad

Name: Mediterranean Quinoa Salad
Prep time: 25 min
Cook time: 15 min
Yield: 8
Cuisine: Greek
Ingredients: 2 cup(s) low sodium chicken broth; 1 cup(s) quinoa, uncooked; 1 cup(s) cherry tomatoes, halved; 1 - small english cucumber, chopped; 1 - small red onion, cut crosswise in half, thinly sliced; 1/2 cup(s) extra virgin olive oil greek feta dressing or greek feta vinaigrette, divided; 10 cup(s) torn romaine lettuce; 1/2 cup(s) feta cheese with tomato and basil, crumbled; 1/2 teaspoon(s) oregano, dried; 1/2 teaspoon(s) fresh cracked black pepper or to taste

(3 RATINGS)

149 Pinches 1 Photo

Tammy T

Mesa, AZ

Updated on Oct 30, 2013

I made this salad for my granddaughters birthday party and everyone loved it! I doubled the recipe to serve 20 guests and it was gone in a flash. Some had never tried quinoa before said they loved it. Quinoa is very good for you and is one of the most protein-rich foods we can eat. It contains almost twice as much fiber as most other grains and its goodness also includes, Iron, magnesium, B2, and lysine. Not to mention all the other benefits from the veggies in this salad. I found this on kraftcanada.com and included their picture. I tweaked it some as some of the Kraft items are hard to find.

Rate

prep time 25 Min

cook time 15 Min

method Stove Top

yield 8 serving(s)

Ingredients

2 cups low sodium chicken broth
1 cup quinoa, uncooked
1 cup cherry tomatoes, halved
1 - small english cucumber, chopped
1 - small red onion, cut crosswise in half, thinly sliced
1/2 cup extra virgin olive oil greek feta dressing or greek feta vinaigrette, divided
10 cups torn romaine lettuce
1/2 cup feta cheese with tomato and basil, crumbled
1/2 teaspoon oregano, dried
1/2 teaspoon fresh cracked black pepper or to taste

How To Make mediterranean quinoa salad

Step 1

Bring the broth and quinoa to a boil in a saucepan on high heat; lower heat to medium-low and simmer about 15 minutes or until liquid is absorbed. Set aside and cool.

Step 2

COMBINE tomatoes, cucumbers and onions in medium bowl. Add oregano and cracked pepper, mix all. Now add (1/4 cup) of the dressing; toss to coat.
Step 3

Cover platter with lettuce; top with quinoa, tomato mixture, cheese and (remaining dressing). Store in fridge until served. So easy! This makes a very pretty presentation and is delicious! Enjoy!
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