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–+ servings

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 tablespoon olive oil
  • 1 cup diced onion
  • 1 cup quinoa
  • 2 cups vegetable broth chicken broth or water
  • 1 teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon black pepper
  • ¼ teaspoon salt
  • 15 ounce can artichoke hearts chopped (about 1 ½ cups)
  • 1 roasted red bell pepper chopped (about ½ cup)
  • ¼ cup sliced kalamata olives about 20 olives
  • 1 tablespoon 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 (½ cup) crumbled feta cheese if desired.
*Makes about 6 cups