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Greek Quinoa Salad
Made by: Hope Danielson, Health & Wellness Director-County Market
• 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
• 1/4 cup olive oil
• 3 Tbsp. red wine vinegar
• 1 tsp. dried oregano
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.
Tonight on WICS
Grantland Basketball Hour
College Football Countdown
John Saunders hosts this college football pregame, halftime and postgame show.
College Football Postgame
The Nittany Lions (4-2) look to end a two-game skid when they face the No. 13 Buckeyes in a Big Ten encounter.
Newschannel 20 at 10