¼ cup crumbled organic Greek Feta cheese (or substitute with tofu-based vegan feta cheese)
2 tablespoons chopped pitted Kalamata olives
½ tablespoon minced shallots
Garnish.
Handful cilantro, coarsely chopped
A splash of love
1
Place quinoa in a large bowl; cover with water. Let stand 5 mins 5 Minutes; rinse well, drain.
2
Bring broth to a boil in a large saucepan; stir in quinoa. Cover, reduce heat, and simmer 15 minutes 15 Minutes or until liquid is absorbed. Uncover; fluff with a fork. Cool to room temperature.
3
Combine olive oil and next 4 ingredients (through sea salt) in a large bowl. Add cooled quinoa and the remaining ingredients; toss well, garnish with cilantro and serve!
{GF}
Ingredients
1 cup uncooked white quinoa
1 ½ cups vegetable broth
1 tablespoon extra virgin olive oil
1 teaspoon fresh mint, coarsely chopped
1 teaspoon fresh lemon juice
1 teaspoon brown rice vinegar (or your favourite)
¼ teaspoon Himalayan sea salt
½ cup cherry tomatoes, quartered
½ cup baby spinach, coarsely chopped
½ cup chopped red bell pepper
½ cup chopped English cucumber
¼ cup crumbled organic Greek Feta cheese (or substitute with tofu-based vegan feta cheese)
2 tablespoons chopped pitted Kalamata olives
½ tablespoon minced shallots
Garnish.
Handful cilantro, coarsely chopped
A splash of love
Directions
1
Place quinoa in a large bowl; cover with water. Let stand 5 mins 5 Minutes; rinse well, drain.
2
Bring broth to a boil in a large saucepan; stir in quinoa. Cover, reduce heat, and simmer 15 minutes 15 Minutes or until liquid is absorbed. Uncover; fluff with a fork. Cool to room temperature.
3
Combine olive oil and next 4 ingredients (through sea salt) in a large bowl. Add cooled quinoa and the remaining ingredients; toss well, garnish with cilantro and serve!