Garden Quinoa Salad

Janet Bartlett
Jul 26
1 min read

Coat a pan that has a lid with olive oil on medium heat -

1 C rinsed quinoa

Toast the quinoa in the olive oil for 2-3 minutes

Add 1 C chicken stock and 1/2 C water and season with salt

Simmer on low for 12-15 minutes

Dressing:

Zest and juice of one lemon

1/4 C olive oil

1 tsp dried oregano

Salt and pepper

Combine cooked quinoa with dressing while still warm.

Add some chopped garden vegetables:

Cucumber

Scallion

Mixed peppers

Corn

Snipped chives

(see video for Kate’s charred version of the peppers and corn) optional

4 oz of crumbled feta cheese

Mix all. Chill and serve.

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