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
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
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