Greek Quinoa Salad
3 cups chicken broth
1 cup quinoa
1 cup halved grape tomatoes
½ cup diced cucumbers
½ cup chopped red onion
4 ounces feta cheese
3 Tbsp olive oil
3 Tbsp red wine vinegar
2 garlic cloves, minced
1 lemon, halved
3 Tbsp chopped parsley
3 Tbsp chopped cilantro
- Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium and simmer until quinoa is tender and water has been absorbed, 15-18 minutes. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes.
- Mix tomatoes, cucumbers, onion, feta, olive oil, vinegar, garlic, parsley, and cilantro into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1-4 hours.
