Greek Quinoa Salad

Made by: Hope Danielson, Health & Wellness Director-County Market

Ingredients:
•    2 cups water
•    1 cup quinoa
•    Pinch of salt
•    1 cup sun dried tomatoes in olive oil, chopped
•    1 cup chopped cucumber
•    1/3 cup pitted kalamata olives, halved
•    ¼ cup diced red onion
•    1/3 cup feta cheese
•    1 cup garbanzo beans
•    Salt and freshly ground black pepper, to taste

Dressing
•      1/4 cup olive oil
•    3 Tbsp. red wine vinegar
•    1 tsp. dried oregano

Directions:
Add quinoa, water and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed.

Remove from heat and fluff with a fork. Let quinoa cool to room temperature.

In a large bowl, combine quinoa, tomatoes, cucumber, olives, onion, feta cheese and garbanzo beans.

To make the dressing, whisk together olive oil, red wine vinegar, and oregano in a small bowl. Pour dressing over the salad and stir until mixed well. Season with salt and pepper, to taste.

This recipe aired February 18, 2013. Greek Quinoa Salad