Preparation Time: 10 minutes
Cook Time: 20 minutes
Serves: 8 servings
What's Needed?
1 cup quinoa
1 medium (skin removed, seeded & diced) cucumber
1½ cup vegetable broth
1 medium (seeded & diced) red bell pepper
8 oz. (cut into 2) grape tomatoes
1 small (diced) red onion
3 tbsps parsley, dried
4 oz. (cubed or crumbled) feta
1 cup (cut into 2) kalamata olives
¼ cup red wine vinegar
¼ cup olive oil
1 tbsp fresh dill
½ tsp oregano, dried
½ tsp pepper
½ tsp kosher salt
1 tsp lemon juice
1 tsp honey
Directions
1. Combine vegetable broth and quinoa into a fairly big saucepan over high heat
2. Bring to boiling, stir with a cooking spoon and lower the heat to low.
3. Cover and simmer until the liquid is absorbed, on low for 20-25 minutes.
4. Take quinoa off heat and set aside for 5 minutes, use a fork to fluff.
5. Combine feta, olives, onion, parsley, red pepper, tomatoes, cucumber, and cooked quinoa together in a big mixing bowl.
6. In a separate smaller bowl, combine lemon juice, honey, pepper, salt, dill, oregano, red wine vinegar and olive oil.
7. Pour the smaller bowl mixture into the quinoa salad.
8. Toss to combine and share into meal prep containers.
9. Cover tightly and refrigerate for 1 hour and up to 4 days.