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Greek Quinoa Salad
A few simple pantry staples make up this flavorful, vegan salad that is great to keep in the fridge when hunger strikes
Prep Time
15
minutes
Cook Time
20
minutes
Total Time
35
minutes
Servings
4
Author
Meme
Ingredients
▢
1
TBSP
olive oil
▢
1
cup
diced onion
▢
1
cup
quinoa
▢
2
cups
vegetable broth
chicken broth or water
▢
1
tsp
dried oregano
▢
1/4
tsp
garlic powder
▢
1/8
tsp
black pepper
▢
1/4
tsp
salt
▢
15
ounce
can artichoke hearts
chopped (about 1 1/2 cups)
▢
1
roasted red bell pepper
chopped (about 1/2 cup)
▢
1/4
cup
sliced kalamata olives
about 20 olives
▢
1
TBSP
red wine vinegar
US Customary
-
Metric
Instructions
Heat the oil in a medium saucepan. Add the onions and quinoa, and cook for 3 minutes stirring very often.
Stir in the broth (or water), oregano, pepper, garlic powder, and salt, and bring to a boil.
Reduce heat to low and cover. Let cook for about 15 minutes until the liquid has absorbed.
Transfer quinoa to a bowl. Stir in the artichoke hearts, red pepper, olives, and vinegar. Enjoy hot or cold!
Notes
*Add 2 ounces (1/2 cup) crumbled feta cheese if desired.
*Makes about 6 cups