Salad:
2 Cups organic quinoa, rinsed thoroughly before cooking
4 Cups organic vegetable broth
Dice the following into very small pieces:
1 Cup organic red pepper
1/2 Cup organic green pepper
1 Cup orgainic cucumber
1/2 Cup green onion
1/2 Cup red onion
1/4 Cup black olive
6 oz organic feta cheese (reduced fat)
Dressing:
1/2 Cup organic lemon juice
1 T minced garlic
1 tsp basil
1 tsp oregano
1 tsp pepper
Bring quinoa in vegetable broth to a boil then cover and simmer for 15-20 minutes until all broth is absorbed and quinoa is fluffy; let cool. Blend all dressing ingredients together in a food processor. Mix quinoa with diced vegetables; sprinkle with cheese and top with dressing.
2 Cups organic quinoa, rinsed thoroughly before cooking
4 Cups organic vegetable broth
Dice the following into very small pieces:
1 Cup organic red pepper
1/2 Cup organic green pepper
1 Cup orgainic cucumber
1/2 Cup green onion
1/2 Cup red onion
1/4 Cup black olive
6 oz organic feta cheese (reduced fat)
Dressing:
1/2 Cup organic lemon juice
1 T minced garlic
1 tsp basil
1 tsp oregano
1 tsp pepper
Bring quinoa in vegetable broth to a boil then cover and simmer for 15-20 minutes until all broth is absorbed and quinoa is fluffy; let cool. Blend all dressing ingredients together in a food processor. Mix quinoa with diced vegetables; sprinkle with cheese and top with dressing.
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