Ingredients
- 1 cup quinoa, uncooked
- 2 cups water (may substitute low-sodium chicken or vegetable broth)
- ½ cup black olives, canned, pitted, chopped or cut in halves
- 1 cup chickpeas, canned
- 1 cup yellow, red or orange bell pepper, chopped
- 1 cup cucumber, chopped (with or without the skin)
- ¼ cup feta cheese
- 2 Tbsp. olive oil
- ¼ cup red wine vinegar
- 3 Tbsp. lemon juice
- 1 tsp. garlic powder
- Salt and pepper to taste
Directions
- Bring water or broth to a boil in a 2-quart pot, then add quinoa and adjust stovetop to a simmer. Place lid on pot, stir occasionally. Quinoa is finished cooking when water/broth is completely absorbed. At that time, remove lid and remove pot from heat.
- While quinoa is cooking, prepare vegetables. Clean and chop bell pepper and cucumber.
- Rinse chickpeas and black olives and measure out.
- After quinoa is finished cooking, add olive oil, vinegar, lemon juice and stir.
- Add remaining ingredients (bell pepper, cucumber, olives, feta, chickpeas, garlic powder) and stir well.
- Add salt and pepper to taste.
- Dish may be served hot or cold.
Yield: 10 servings
Serving Size: ½ cup
Source: Culinary Institute of America at Greystone, Napa Valley, CA
