Photo from vegacommunity.com
I have adapted this salad from a recipe on Vegacommunity.com. I make it at my retreats and if I don't make it, my guests ask where it is. The recipes I post here are the ones people repeatedly ask me for:) Enjoy!
Ingredients:
1 Cup Quinoa
2 Cups Water
3 TBS olive oil
1/8 cup fresh lemon juice
1 tsp. dried oregano
1 clove garlic, minced or pressed in a garlic press
1/4 cup Kalamata olives
1 bunch scallions, chopped (green onions)
1 pint grape tomatoes, halved
1/4 cup diced red onion
6 ounces feta cheese
Salt and pepper to taste
Directions:
Place quinoa in a strainer and rinse under cold water. Add water and quinoa to a pot, bring to a boil. Turn down heat and simmer. Cook 15 minutes until quinoa is almost translucent. While quinoa is cooking, Saute onion, scallions, garlic and spices in olive oil. Toss the tomatoes and olives in for a few minutes after onion is slightly browned. Taste for saltiness. Add mixture to cooked quinoa and serve warm or allow to cool.
Ingredients:
1 Cup Quinoa
2 Cups Water
3 TBS olive oil
1/8 cup fresh lemon juice
1 tsp. dried oregano
1 clove garlic, minced or pressed in a garlic press
1/4 cup Kalamata olives
1 bunch scallions, chopped (green onions)
1 pint grape tomatoes, halved
1/4 cup diced red onion
6 ounces feta cheese
Salt and pepper to taste
Directions:
Place quinoa in a strainer and rinse under cold water. Add water and quinoa to a pot, bring to a boil. Turn down heat and simmer. Cook 15 minutes until quinoa is almost translucent. While quinoa is cooking, Saute onion, scallions, garlic and spices in olive oil. Toss the tomatoes and olives in for a few minutes after onion is slightly browned. Taste for saltiness. Add mixture to cooked quinoa and serve warm or allow to cool.
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