This salad was made for me by someone and it was so delicious that I had to make it again! It would work perfectly as a main for lunch seeing as quinoa is a good source of protein but also works really well as a side at dinner. I have a feeling I will be serving this at many barbecues this summer. Counting down the days till it is sundress time!!
Or this time!
Or this time!
Recipe modified from Homemakers
Ingredients:
3 cups low-sodium chicken broth or vegetable broth
1 1/2 cups quinoa
1 small English Cucumber
1/4 cup red onion thinly sliced
1/2 cup red pepper
1/2 cup orange pepper
1/2 cup grape or cherry tomatoes
1/4 cup feta cheese
Dressing:
1/3 cup olive oil
2 tbsp lemon juice
2 tbsp fresh dill (I used 1 1/4 tbsp dry)
2 garlic cloves minced
1/2 tsp salt
Pepper
Directions:
1) Cook quinoa using chicken broth. Instructions located here. Set aside to cool. If you leave it too late like I did, you can pour the quinoa into mesh strainer and run cold water over it. Transfer into a large bowl.
2) Chop onion, red and orange peppers, cucumber, tomatoes and place in bowl with quinoa. Add feta cheese to your salad by breaking up with fingers.
3) Combine the dill, garlic, olive oil, lemon juice, salt and pepper in a small bowl. Whisk to blend well. Pour onto vegetable, quinoa and feta cheese mixture and toss!
Voila! Done! Easy Peasy!
Now Enjoy :)
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