- 1 cup quinoa
- 2 cups low sodium chicken broth or water
- 1 can drained medium ripe olives, or 1 cup pitted kalamata olives
- 1 can garbanzo beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup green pepper diced
- 1/2 cup diced celery
- 1 cup feta cheese, cubed or crumbled
- 1/2 cup walnuts, halved
Dressing:
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 shallot diced
- 1 tablespoon dijon mustard
- 1 teaspoon sugar
- 1 teaspoon oregano
Cook quinoa in broth according to pkg. directions. Make dressing and add to cooked quinoa while still warm. Add the rest of the salad ingredients and enjoy!
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