Mediterranean Quinoa Salad

Serves 8

Recipe Level: Easy

This is a super simple and refreshing side dish, especially in the Spring and Summer months. I make this to accompany almost any Mediterranean style dish we are having. For those of you that haven't tried quinoa before, give it a go. It is actually a seed vs. a traditional grain so it has great texture and is high in protein.

Quinoa - 1 cup uncooked (any color)
Chicken Stock - 1 cup
Water - 1 cup
Lemon - 2 whole lemons
Extra Virgin Olive Oil - 3 T
Mint - 2 T chopped
Cilantro - 2 T chopped
Cucumber - 1 medium
Tomato - 1 medium
Green Onion - 3 small
Feta Cheese - 1/2 cup
Salt & Pepper - to taste

1. Follow the cooking instructions on your quinoa. The ratio is 2 parts liquid to 1 part quinoa. I use half water and half chicken stock. Mix quinoa, chicken stock and water in a saucepan with a lid. Bring to boil, then reduce and let simmer with the lid on for 15 minutes.

2. While the quinoa is cooking, chop vegetables and herbs. For the tomato, cucumber and green onions, you will want no larger than half inch pieces. Remove the herbs from their stems and do a rough chop through them so there aren't any whole leaves. Add all the chopped herbs and veggies to a large bowl.

3. Zest one lemon and add the zest and juice from both lemons along with the olive oil to the quinoa after it is done cooking but while it is still warm and can absorb the flavors.

4. Let the quinoa cool for 15-20 minutes then add to the bowl with the chopped veggies. Add in feta cheese. Toss all ingredients together and add salt and pepper to taste. Then refrigerate for at least 30 minutes before serving.

Nutrition Information per serving from Myfitnesspal.com
Mediterranean Quinoa Salad - 171 calories, 8g. fat, 20g. carbs, 5g protein.