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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.
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