Ingredient:
2 cups vegetable broth
1 cup uncooked quinoa
1 cup diced red onion
1/2 cup kalamata olives, chopped
1 cup crumbled feta cheese
1/2 cup sliced green onions
1 tsp salt
1 cup lemon juice
2 tbsp balsamic vinegar
2 Roma tomato, diced
1 tsp minced garlic
1 cup peeled, seeded, and diced cucumber
Method:
First, rinse the quinoa under water. In a small pot, bring the chicken broth and garlic to a boil, then add the quinoa to the pot. Cover, reduce heat and simmer 15-20 minutes or until liquid is absorbed.
When quinoa is done cooking, transfer it to a large bowl and add the red onion, olives, feta, green onion, tomato, cucumber and salt.
Add the lemon juice and balsamic vinegar and stir to coat. Serve immediately or chilled.
2 cups vegetable broth
1 cup uncooked quinoa
1 cup diced red onion
1/2 cup kalamata olives, chopped
1 cup crumbled feta cheese
1/2 cup sliced green onions
1 tsp salt
1 cup lemon juice
2 tbsp balsamic vinegar
2 Roma tomato, diced
1 tsp minced garlic
1 cup peeled, seeded, and diced cucumber
Method:
First, rinse the quinoa under water. In a small pot, bring the chicken broth and garlic to a boil, then add the quinoa to the pot. Cover, reduce heat and simmer 15-20 minutes or until liquid is absorbed.
When quinoa is done cooking, transfer it to a large bowl and add the red onion, olives, feta, green onion, tomato, cucumber and salt.
Add the lemon juice and balsamic vinegar and stir to coat. Serve immediately or chilled.
