Last week my friend Laura had me over for a girls night, she picked up a few different salads from Whole Foods for us to enjoy while we caught up on the New Jersey Housewives. (Such a guilty pleasure!) One of the salads was made with quinoa and it inspired me to make my own. This recipe is a sophisticated twist on the classic Greek pasta salad, enjoy!
3-4 cups water or vegetable broth
1 1/2 cups quinoa, uncooked
1/4 cup apple cider vinegar (you may use any flavor you prefer)
2 cloves garlic, minced
juice from one lemon
3 tbsp olive oil
1/2 cup sliced kalamata olives
1/3 cup fresh parsley, chopped
1/3 cup fresh cilantro, chopped
1/2 red onion, diced
1 cup cherry tomatoes, sliced in half
salt and pepper to taste
1/2 cup crumbled feta cheese
In a medium-large saucepan, cook the quinoa in vegetable broth for 15-20 minutes, until tender, stirring occasionally. Allow to cool.
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.