Ingredients

  • 3½ cups Chicken Broth
  • 2 cups Quinoa
  • 1 cup halved grape Tomato
  • ¾ cup chopped fresh Parsley
  • ½ cup Kalamata Olives, sliced and pitted
  • ½ cup minced red Onion
  • 4 oz. chopped Feta Cheese, or more to taste
  • 3 tbsp. Olive Oil
  • 3 tbsp. Red Wine, vinegar
  • 2 cloves minced Garlic
  • 1 Lemon, halved
  • Salt
  • Ground Black Pepper, to taste
Instructions

  1. Bring broth to boil in saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15-20 minutes. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes.
  2. Mix tomatoes, parsley, olives, onion, feta cheese, olive oil, vinegar, garlic into quinoa. Squeeze lemon juice over salad, season with salt and pepper, and toss to coat. Chill in refrigerator for 1-4 hours if desired.