I was in University when I first discovered quinoa.  I had a recipe for a quinoa salad that quickly become a favorite to bring to potlucks and a good way for me to eat healthy on a budget!  It’s been years since I’ve made that salad but the recipe is still locked away in my memory banks.  We’ll be having some guests this weekend so I thought I’d dust off the old memory banks and mix up a batch of quinoa salad.  Quinoa is one of the few grains I can still enjoy now that I’m following a gluten-free diet.  Looking forward to the change from rice!

Mediterranean Quinoa Salad

1 cup quinoa
2 cups chicken stock
1/2 whole cucumber, diced
1/3 cup kalamata olives, pitted and chopped
1/2 cup red onion, diced
1 whole red pepper, diced
1/3 cup sun dried tomatoes, chopped
1/2 cup feta cheese, crumbled
1/4 cup apple cider vinegar
1-2 cloves garlic, minced
2 tablespoons olive oil
1 whole lemon, juiced
salt and pepper, to taste

In a medium sauce pan, cook the quinoa in vegetable broth for 15-20 minutes, until tender. Stir occasionally.  Allow to cool.

Whisk together vinegar, garlic, olive oil and lemon juice in a small bowl.

Toss the quinoa with the remaining ingredients, except the feta.  Pour the olive oil mixture over the quinoa and toss gently.

Add salt and pepper if desired.  Crumble the feta cheese over the salad and serve.