Our gluten free recipes so far have been hit and miss, but this quinoa greek salad was pretty good. Not all of the kids liked it, but Snuggle Puppy had three helpings!
Bring 2 1/2 cups vegetable broth and 2 cups rinsed quinoa to a simmer. Cover and cook on low for 30-35 minutes. Remove from heat and allow to steam for 5 more minutes. Cool.
Mix together 1/4 cup lemon juice, 1/4 cup red wine vinegar, 3-4 teaspoons of minced garlic, 2 Tablespoons olive oil, pepper, and 1/4 cup fresh parsley. Set dressing aside.
In bowl, mix together:
1/2 cup green onions, chopped
1/2 cup red onion, chopped
1 cup chopped baby tomatoes
1 cup canned artichoke hearts, chopped
1/2 cup or more chopped cucumbers
1/2 cup chopped red peppers
1/2 cup chopped yellow peppers
feta cheese, crumbled or coarsely chopped
Stir cooled quinoa into vegetables and add dressing. Serve chilled or at room temp.
*you could also throw in some black olives, but I didn’t have any on hand.