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    Home / Recipes / Recipes / Salads & Dressings

    Greek Quinoa Salad

    May 3, 2011 · Leave a Comment

    Greek Quinoa Salad
    Salads & DressingsSide Dishes

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    Ingredients

    2 cups cooked and cooled Quinoa
    6 Kalamata olives, chopped
    1 English cucumber, washed and diced
    ½ red onion, chopped
    1 yellow bell pepper, chopped
    12 cherry tomatoes, halved
    ½ cup grape seed oil
    ¼ cup Gluten Free Red wine vinegar
    ¼ tsp. sea salt
    ¼ tsp. cracked pepper
    ½ cup feta cheese, crumbled

    Directions

    Notes: For this recipe, bring 2 cups water to a boil in a sauce pan. Add 1 cup quinoa and bring it back to a boil. Then cover, lower heat to medium and cook until water is fully absorbed by the quinoa, about 12+ minutes. Take it off the heat, fluff it up, cover again, and let it stand.

    Toss cooled Quinoa with the chopped vegetables. Combine the oil and vinegar, whisk with salt and pepper. Pour over Quinoa and vegetables. Fold to blend. Top with feta cheese and lightly blend.

    This salad will stay fresh for several days in an airtight container in the refrigerator.

    Recipe Entry from Eat Well Event Recipe Contest 2011
    Submitted by:  Anna Fargo

    www.mammabanannacooks.blogspot.com

    « Cranberry Bar Cookies
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    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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