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Greek Quinoa/Salad

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"Small salad"

Serves 4 | Prep Time 10 | Cook Time 15

Why I Love This Recipe

Small salad

Ingredients You'll Need

2 cups uncooked quinoa, (about 12 ounces)
4 cups water
2 tablespoons Gourmet Garden, Garlic Stir-In Paste, divided
1/2 teaspoon salt
4 tablespoons red wine vinegar
4 tablespoons olive oil
1 tablespoon Gourmet Garden, Lightly Dried Organic Parsley
1 medium shallot, finely chopped
1 cup crumbled feta cheese
1 cup halved cherry tomatoes
1/2 cup Kalamata olives, pitted and chopped


1-Rinse quinoa; drain well. Bring quinoa, water, 1 tablespoon of the Garlic Paste and salt to boil in medium saucepan on medium-high heat. Reduce heat to low; cover and simmer 12 to 15 minutes or until liquid is absorbed. Fluff with a fork. Spread quinoa in even layer on sheet pan. Allow to cool completely, about 15 minutes.

2-Whisk red wine vinegar, oil, remaining 1 tablespoon Garlic Paste and Parsley in medium bowl. Stir in cooled quinoa, shallots, feta, tomatoes and olives. Serve at room temperature. Garnish with additional Parsley, if desired.

Pairs Well With

Any main meal

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