Admittedly, I'm not really a fan of quinoa, but it does add a lot of texture to this salad and pulls it together. Make sure to use really great feta, and feel free to add in some good quality olives if you want to continue with the Greek feel. I've made this in the kitchen with teenagers, and they loved it!
Ingredients:
1 cup quinoa
2 cups chicken broth
1 cup cherry tomatoes, sliced in half or 1 cup chopped, seeded, tomato
1 small cucumber, chopped
feta cheese, crumbled
1/2 small red onion, thinly sliced
2 tbsp minced fresh oregano
10 cups mixed greens
Balsamic Dressing Ingredients:
4 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp minced fresh oregano
pinch sugar
1 clove garlic, minced
1/4 tsp pepper
pinch of salt
In a medium saucepan, bring the chicken broth to a boil and add the quinoa. Give it a stir, put a lid on it, then turn the heat down to low and let it simmer for 15 minutes until all the liquid is absorbed. Allow to cool until room temperature.
To make the dressing, just measure everything into a jam jar, put a lid on it, and give it a good shake. Set aside. Meanwhile, chop your tomatoes, cucumber, and onion, then toss them in a bowl with a little bit of your dressing. Toss with the cooled quinoa and some feta cheese. In a salad bowl, layer the greens, and then the quinoa mixture. Top with a little more feta and then sprinkle over some fresh oregano. Drizzle some of the dressing over that. How much dressing you like is up to you, we keep it pretty minimal and the feta adds so much flavor I don't think you need much.
Serves 6
Adapted from Kraft Foods
Looking for another delicious and healthy quinoa based recipe? Try this Quinoa Stuffed Eggplant recipe.
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