Monday, October 1, 2012

Quinoa Tabbouleh Greek Salad

To make the salad:
1 cup of quinoa
1 3/4 vegetable stock
1 cup cherry tomato, halves
1 cucumber, peeled, seeded, cut in small dice
1 red bell pepper, cut in small dice
1 yellow pepper, cut in small dice
1 cup of greens (swiss chard)
8 oz of black olives
1 15 ounces of can chickpeas, drained and rinsed
1/4 white onion cut in small dice
2 cloves of garlic
handful of parsley
1/2 lemon as juice
1/2 cup of olive oil
2T balsamic vinegar
1t turmeric
1t cumin
1/2 t garlic powder
1/2t onion powder
1t black pepper, 1/2 t salt
4 oz feta cheese

Cook the quinoa in the vegetable stock for 15 minutes or until stock has been absorbed.
cover and let steam for another 15mn, then mix gently with a fork and keep a side

mix for the dressing the olive oil, vinegar, garlic, lemon juice, spices, salt and pepper.

combine the vegetables, add the quinoa, chickpea, feta, black olives and onion

toss to combine with the dressing.
add on top the parsley

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