A combination of greek salad and quinoa with sundried tomato pesto. It’s a perfect summer salad.
1 cup quinoa, rinsed
2 cups vegetable or chicken broth
1 english cucumber, chopped
2 large tomatoes, chopped
1 green pepper, chopped
1/4 cup green onions, sliced
1 cup feta cheese
4 tbsp sundried tomato pesto
1 tbsp lemon juice
In a saucepan, combine quinoa and broth. Heat on high until boiling, then reduce heat and simmer covered until liquid is absorbed, about 15-20 minutes. Let cool. In a large bowl, combine remaining ingredients along with cooled quinoa. Chill in fridge for at least an hour.
We had my brother and his girlfriend over for a barbeque last weekend, so I made this nice healthy salad to balance out the fatty but delicious burgers and hot dogs. My bro’s girlfriend liked it, she said she had been craving quinoa so this hit the spot. Tony thought it was couscous, and he hates couscous, so he didn’t like it. I tried to tell him it wasn’t couscous, it was quinoa, but he thought that was some strange Japanese ingredient so he was very suspicious. He kept saying ‘aah, keen-wa!’ in a really bad Japanese accent. I told him it was South American actually but I don’t think he was listening. I gave up after that. Bennett really loved it, he and I enjoyed that salad for several days for lunch. Cole didn’t care for it- big shocker there!