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Greek Infused Quinoa Salad

Course Salads
Cuisine Greek
Prep Time 1 hour
Total Time 1 hour
Servings 4
Author Karen

Ingredients

  • ½ onion chopped
  • 1-2 garlic cloves chopped
  • A few sprigs of fresh oregano
  • ½ cup quinoa
  • 1 cup low sodium vegetable stock
  • ¼ cup black olives pitted and chopped or left whole
  • 1 can 14 oz. artichoke hearts, halved
  • ½ cup cherry tomatoes halved
  • 1 fresh lemon zested and juiced
  • Extra virgin olive oil
  • A few fresh mint leaves
  • 4 oz feta cheese
  • Salt and pepper to taste

Instructions

  • In a small sauce pan, sauté the onions until translucent. Add the garlic and oregano and cook for another minute.
  • Add the quinoa to the pan and toast it for a minute.
  • Add the vegetable broth, season with salt and pepper and stir once. Cover the pan with a lid and bring to a boil. Reduce the heat to a low simmer and cook for about 40 minutes until all liquid has evaporated and quinoa is tender.
  • Fluff quinoa with a fork and let cool in the fridge for about 30-40 minutes (or you can make this ahead and let cool overnight).
  • Mix in the other ingredients; olives, artichoke hearts, tomatoes, lemon zest and juice and drizzle with olive oil. Mix well.
  • Top with fresh mint and cubed feta. Add the feta towards the end so you don't risk breaking it up while you mix it. Taste for seasoning and adjust as needed. Serve.
  • Recipe courtesy: The Shiksa in the Kitchen