mediterranean quinoa salad
(6 ratings)
This is a salad recipe from the Betty Crocker email I get. I added the bell pepper and changed it to quinoa instead of couscous because of the health benefits. It is a refreshing main dish salad or can be served as a side dish. I hope you enjoy it as much as we do. I have tried this with the Kalamata olives and am not a fan so now I make it with black olives. This is not my own picture but I will add one when I make this again.
(6 ratings)
yield
6 -8
prep time
15 Min
cook time
15 Min
Ingredients For mediterranean quinoa salad
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2 cchicken broth, low salt
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1 cquinoa
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1 cdiced roma tomatoes
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1 ccucumber, peeled, seeded and diced
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1/2 cgreen bell pepper, diced
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1/2 ckalamata olives, sliced
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1/4 cgreen onions, chopped
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1/4 cfresh dill, chopped or 1 tbl dried dill weed
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2 Tbspfresh lemon juice
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2 Tbspolive oil, extra virgin
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1/4 cfeta cheese, crumbled
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salt and pepper to taste if needed
How To Make mediterranean quinoa salad
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1Bring chicken broth to a boil in 1 quart saucepan. add quinoa, cover and simmer for 15-30 minutes. Some like it cooked less. I prefer it cooked 30 minutes. If you do this add an extra 1/2 cup liquid. Fluff with a fork and set aside to cool.
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2Chop all veggies and when quinoa is cool, assemble the salad. Mix all ingerdients together and refrigerate several hours before serving. Enjoy!
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