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Mediterranean Quinoa Salad

Yields 3 Servings


  • 1 cup of quinoa
  • 2 cups of vegetable broth
  • 1 lemon (zested & juiced)
  • 1-2 garlic cloves (minced)
  • 1/8 tsp white ground pepper
  • 1 yellow or orange pepper (diced)
  • 4-5 sprigs fresh parsley (chopped)
  • 2-3 scallions (sliced)
  • ½ cup of cherry tomatoes (halved—optional)
  • ¼-½ cup black and or green olives (chopped)
  • ¾ cup of feta cheese (crumbled)


  1. Place quinoa in strainer and rinse under running water.
  2. Put quinoa and broth in saucepan and bring to a boil. Cover and reduce to a simmer. Cook for 10-15 minutes or until all liquid is absorbed.
  3. Spread out over a sheet pan to cool.
  4. Combine lemon zest,  juice, garlic & pepper. Set aside.
  5. Combine vegetables  in a bowl. Add in the feta and allow to sit together for 10 minutes. Stir in cooled quinoa,parsley and dressing. Serve at room temperature or chilled.

Options :  Add pulled Grilled Chicken, Poached Fish, Shrimp or Calamari