Greek Infused Quinoa Salad
- 1/2 onion, chopped
- 1-2 garlic cloves, chopped
- A few sprigs of fresh oregano
- 1/2 cup quinoa
- 1 cup low sodium vegetable stock
- 1/4 cup black olives, pitted and chopped or left whole
- 1 can (14 oz.) artichoke hearts, halved
- 1/2 cup cherry tomatoes, halved
- 1 fresh lemon, zested and juiced
- Extra virgin olive oil
- A few fresh mint leaves
- 4 oz feta cheese
- Salt and pepper, to taste
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Artichoke hearts (1 can)
- Cherry tomatoes (1/2 cup)
- Lemon, fresh (1)
- Mint, fresh leaves (3)
- Onion (1/2)
- Oregano, fresh (3 sprigs)
- Canned Goods
Vegetable stock, low sodium (1 cup)
- Condiments
- Black olives, pitted and chopped or left whole (1/4 cup)
- Cooking & Baking
- Garlic cloves (1)
- Olive oil, Extra virgin (1)
- Salt and pepper (1)
- Pasta & Grains
- Quinoa (1/2 cup)
- Dairy
- Feta cheese (4 oz)
Preparation
Read recipe preparation on theshiksa.com
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Recipe Stats
Published April 12, 2012 (10 months ago).
226 people saved this recipe.
