Kalamata Quinoa Salad

Serves 4

1 C Quinoa
2 C water or broth/stock of choice
1/2 C kalamata olives, rough chop
½ C bunch green onion, chopped
1/8 C fresh mint, chopped
1/8 C fresh parsley, chopped
2 large tomatoes, chopped
1/2 C feta cheese (optional)
1-2 fresh squeezed lemon juice
1/8 C olive oil
Salt and pepper, to taste
Bring water to boil, add quinoa, reduce to a simmer until water is absorbed and quinoa is soft, about 20 minutes. Set aside and chill. Then toss quinoa with green onions, mint, parsley, tomatoes, cheese (optional), and olives. Drizzle olive oil and lemon juice over the top. Mix well. Season with salt and pepper additional lemon. This can be refrigerated overnight, or enjoyed immediately.

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