Greek Quinoa Salad

By Reneeb

Ingredients

• 3 cups hot, low-sodium chicken or vegetable broth
• 1-1/2 cups quinoa, rinsed
• 2 tbsp fresh dill, chopped
• 2 cloves garlic, minced
• 1/2 cup extra-virgin olive oil
• 3 tbsp lemon juice
• 1/2 tsp salt pepper
• 1 cup grape or cherry tomatoes, halved
• 1 small English cucumber, unpeeled, roughly chopped
• 1 small red onion, halved and very thinly sliced
• 1/2 cup whole black olives
• 1 head romaine lettuce, outer leaves removed, rinsed, torn into pieces
• 4 oz feta cheese, crumbled
• sprigs of fresh dill for garnish

Preparation

Step 1

Heat the chicken or vegetable broth in a large saucepan placed over high heat. When boiling, add the quinoa and stirl. Allow to boil, then reduce heat to medium-low and simmer for 15 to 20 minutes or until liquid has been absorbed. When cooked, transfer to cool. Combine the dill, garlic, olive oil, lemon juice, salt and pepper in a small bowl. Whisk to blend well. Adjust seasoning if necessary.

Place the tomatoes, cucumber, onion and black olives in a bowl and drizzle over half of the vinaigrette. Toss well to coat. Arrange torn romaine on a platter. Top with cooled and fluffed quinoa. Then, pile the dressed vegetables on top of the quinoa. Crumble the feta over the top. Drizzle reserved dressing over top. Garnish with fresh dill and serve.

Makes 8 servings.