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Mediterranean Quinoa Salad

Category: Gluten Free Recipes

Preparation

3-4 cups water

3 tablespoons Nature’s Choice Vegetable stock

11⁄2 cups Nature’s Choice quinoa grain, uncooked

1⁄4 cup Nature’s Choice Apple cider vinegar

1 cloves garlic, minced juice from one lemon

3 tbsp Nature’s Choice Olive oil

1⁄2 cup Nature’s Choice Black Mission olives, sliced if desired

1⁄2 cup fresh parsley, chopped

1⁄2 cup fresh coriander, chopped

1 red onion, diced

1 cup cherry tomatoes, sliced in half salt and pepper to taste

1⁄2 cup crumbled feta cheese

Method

In a medium-large saucepan, cook the quinoa in vegetable broth for 15-20 minutes, until tender. Allow to cool then toss with a fork to separate grains.

In a small bowl, whisk together the vinegar, lemon juice, garlic, and olive oil.

Gently toss the quinoa together with the remaining ingredients, except feta.

Pour the olive oil mixture over the quinoa.

Add more salt and pepper to taste and gently stir in the feta cheese.

You may also add any additional vegetables that you like, such as lightly steamed broccoli, snap peas or diced bell pepper.