Greek Quinoa Salad

Yield

Serves 4

Ingredients

  • 1 TBSP olive oil
  • 1 cup diced onion
  • 1 cup quinoa
  • 2 cups broth or water
  • 1 tsp dried oregano
  • 1/4 tsp garlic powder
  • 1/8 tsp black pepper
  • 1/4 tsp salt
  • 1 (15 ounce) can artichoke hearts, chopped (about 1 1/2 cups)
  • 1 roasted red bell pepper, chopped (about 1/2 cup)
  • 1/4 cup sliced kalamata olives (about 20 olives)
  • 1 TBSP red wine vinegar

Directions

  1. Heat the oil in a medium saucepan. Add the onions and quinoa, and cook for 3 minutes stirring very often.
  2. Stir in the broth (or water), oregano, pepper, garlic powder, and salt, and bring to a boil.
  3. Reduce heat to low and cover. Let cook for about 15 minutes until the liquid has absorbed.
  4. Transfer quinoa to a bowl. 
  5. Stir in the artichoke hearts, red pepper, olives, and vinegar. Enjoy hot or cold!

 

Notes:

*Add 2 ounces (1/2 cup) crumbled feta cheese if desired.

Click for nutritional information
Calories 286
Carbohydrates 42g
Fiber 5.8g
Sugar 4g
Fat 9g
Protein 9.8g
Sodium 871mg