Quinoa Greek Salad

This salad is so refreshing and easy you can not go wrong. I was never a grain girl but in the last few years all this good stuff started to taste good.

It really is all about your adding the spices and flavor's you like. This is a great salad for a party to trick people into tasting it! Halla!

Ingredients


1  cup of quinoa, rinsed
1 tomatoes chopped
1/4 cup parsley, chopped
dash lemon zest
2 teaspoons extra virgin olive oil
2 cups of vegetable broth
1 cup Raw (not cooked) spinach
1 garlic clove, minced
1/2 cup chopped kalamata olive
1 tablespoon apple cider vinegar




Directions:

Cook the quinoa. This is easy but important to know most recipes call out for too much liquid making the quinoa to mushy. Here is a great tip from Once Upon a Chef  "The ideal ratio is 1 cup of quinoa to 1-2/3 cups of liquid" Follow the direction's using this ratio of liquid to quinoa. Remove from heat. Cover and leave on the stove for about 5-10 more minutes more.



     Yes I could have used a smaller pot.

Ok - Ok I know it is a stock pot!!

Shhhhhhh
 




While quinoa is setting, combine the chopped spinach, tomatoes, parsley and lemon zest together in a separate bowl.

Drain any remaining liquid from the quinoa and then place the spinach mixture over it and cover until spinach slightly wilts-about 5 minutes.

 In a small bowl combine extra virgin olive oil, apple cider vinegar and toss with the quinoa salad mixture. Top with Kalamata Olives and enjoy. I add more lemon cause I'm a lemon head. Enjoy this on a warm summer day it is so refreshing. Hum white wine sound good with this.