Quinoa Greek Salad

1 cup dry Quinoa (then cooked using 1 1/2 cup chicken broth)
1 Red pepper, chopped
1 tomato chopped
1 med onion, chopped
6-8 Greek Olives, halved (optional)
1/2 cup Feta Cheese
Dressing:
4 Tablespoons Olive Oil
2 Tablespoons Lemon Juice
1/2 Tbsp Dijon Mustard
1 small garlic clove minced
black pepper to taste

This recipe can easily be doubled. You can add more pepper using green peppers and yellow peppers.

Prepare Quinoa by first rinsing the grain by filling bowl with water, adding quinoa and then draining in a fine wire sieve. Allow to drain for 20 minutes while you chop veggies. In a large dry skillet, toast the quinoa to completely dry the grain. Doing these two small steps will make the salad turn out perfect. Boil chicken broth and add quinoa, bring to boil then reduce to low simmer for 15 minutes. Leave the left ajar so the steam can vent... While it is cooking chop the rest of your veggies and prepare the dressing. In a large bowl, add pepper, cucumber, chopped tomatoes, onion, olives, and feta cheese. Mix in the quinoa. For the dressing: in a small bowl using a wire whisk, blend, olive oil, lemon juice, mustard, garlic powder and salt/pepper. Pour over prepared salad and mix.

Serving Size: makes 4 -3/4 cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user WALKMYWAYTOFIT.