Ingredients

The following ingredients have 5 Servings
  • 1 cup quinoa
  • 1 cup water
  • 1 cup low sodium chicken broth
  • 2 tablespoons red wine vinegar
  • 4 tablespoons extra virgin olive oil (divided)
  • 1 teaspoon dried oregano
  • 2 cups cherry or grape tomatoes (chopped)
  • 1 cup bell pepper (chopped)
  • 1 cup seedless cucumber (chopped)
  • 1/4 cup red onion (chopped)
  • 1/2 cup feta cheese (crumbled)
  • 1/2 cup kalamata olives (pitted, halved)
  • 1 can (15-ounce garbanzo beans)
  • 1 lemon (juiced)
  • sea salt and fresh ground pepper (to taste)

Instruction

  • Rinse and drain quinoa 2-3 times to remove saporin (bitter coating); place drained quinoa in medium saucepan with water and chicken broth. Bring to a boil, then reduce heat to low and cook, covered, for 15 minutes. Turn heat off and let quinoa stand for 5 additional minutes, covered. Transfer to a large mixing bowl and add vinegar, 2 tablespoons extra virgin olive oil and oregano; set aside and let cool to room temperature.
  • Add tomatoes, bell pepper, cucumber, red onion, feta cheese, olives, garbanzo beans, lemon juice, and remaining olive oil to quinoa. Toss well. Season to taste with salt and pepper.