You’ll love this new version of a Greek salad. Quinoa, pronounced “keen-wah,” is the most nutritious grain in town. It’s a complete protein, which is especially important to vegetarians. It’s also high in calcium and iron. You can find it in most large supermarkets or health food stores. It’s the only grain that is allowed on the Jewish holiday of Passover, because it is not actually a true grain.
1. Bring the stock to a boil in a saucepan. Stir in the quinoa. Reduce the heat to medium-low, cover and cook for 15 minutes, or until the quinoa is tender and the liquid has been absorbed. Transfer to a large serving bowl and set aside to cool.
2. Add the red and green pepper, cucumber, green onion, olives, red onion and feta cheese to the cooled quinoa.
3. Whisk the lemon zest and juice, oil, garlic, dried basil, oregano and pepper in a small bowl. Pour the dressing over the quinoa mixture and toss to coat well. Garnish with fresh basil.
2 cups chicken or vegetable stock
1 cup quinoa
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/4 cup chopped green onion
1/4 cup sliced black olives
1/4 cup diced red onion
2/3 cup light feta cheese, crumbled
1 1/2 tsp grated lemon zest
1/4 cup freshly squeezed lemon juice
2 Tbsp olive oil
1 tsp minced fresh garlic
1 tsp dried basil
1/2 tsp dried oregano
pinch of freshly ground black pepper
1/3 cup chopped fresh basil or parsley
Nutritional Analysis per Serving
Protein 7.6 g
Fat 9.1 g
Saturated Fat 1.8 g
Carbohydrates 24 g
Cholesterol 3.4 mg
Sodium 250 mg
Fiber 2.5 g
Prep Time: 15 minutes
Cook Time: 15 minutes
Make Ahead: Prepare up to a day in advance and refrigerate. Serve chilled or at room temperature.