Mediterranean Quinoa Salad
This vegetarian salad can be used as a main dish for a vegetarian meal, or a side dish for one that has meat as the main course. It is also versatile enough that cooked chicken can be added and used as a main course, if you don't have any guests with chicken as a restriction.
Ingredients
- 2 cups vegetable bouillon
- 1 clove garlic smashed
- 1 cup quinoa rinsed
- 1 cup red onion diced, about 1/2 of a medium onion
- ¾ cup green bell pepper diced, about 1/2 of a large pepper
- ½ cup kalamata olives chopped
- ½ cup feta cheese crumbled
- ¼ cup fresh parsley chopped
- ¼ cup fresh chives chopped
- ½ tsp salt
- ⅔ cup fresh lemon juice
- 1 Tbsp balsamic vinegar
- ¼ cup olive oil extra virgin
Instructions
- Bring the bouillon and garlic to a boil in a medium saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
- Gently stir the onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa.
- Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm, room temperature, or refrigerate and serve cold.
Notes
Cucumber can be substituted for the green pepper and tomatoes would also make a tasty addition. There are also some variations which add in cubed, cooked chicken, so if you don't need to keep this plant-based, you could try that as well.