Tuesday, January 24, 2012
We love Greek salad so I thought I would try a new twist with that huge bag of quinoa I still have. This salad turned out very light and very good. It was great topped with grilled chicken. Enjoy!
Greek Quinoa Salad
1 1/2 cups organic quinoa
3/4 cups organic low sodium chicken broth
1/3 cup organic lemon juice
1 T organic extra virgin olive oil
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 heaping teaspoon corn starch
1/3 cup flat leaf parsley, chopped fine
6 oz. organic feta cheese, crumbled
3 organic vine ripe tomatoes, seeded and chopped
1/2 large organic red onion, sliced thin
1 large cucumber, peeled, seeded and chopped
Rinse quinoa in a fine strainer for a few minutes. Add 3 1/2 cups of water and the quinoa to a sauce pan. Cook for about 20 minutes until quinoa is cooked through. Rinse quinoa in cold water to cool it off. Drain well by pushing quinoa into the strainer to drain excess water. Set aside.
In a small sauce pan, combine lemon juice, chicken broth, olive oil, corn starch, salt, pepper and garlic powder. Heat until corn starch is blended. Take off stove and set aside to cool.
In a large bowl combine tomatoes, parsley, onion, tomato, cucumber and feta cheese. Once quinoa is cooled, add it to the bowl. Toss well. Pour cooled lemon dressing over top and toss to combine. Season with additional salt and pepper to taste.