I made this to accompany my greek stuffed chicken breasts one night and there was enough left to have it with Greek Ribs the next!
- 1 1/2 cups quinoa
- 3 cups water
- 1/3 cup pine nuts
- 1 cup fresh spinach
- 6 green onions, sliced
- 1/2 of a long english cucumber, diced
- 12 to 15 cherry tomatoes, sliced in half
- 1 cup feta cheese
- 2/3 cup apple cider vinegar
- 1 lemon, juiced
- 1/3 cup avacado oil (or olive oil if not available)
- 3 garlic cloves, grated
- freshly ground pepper
Bring 3 cups water to a boil and add quinoa. Cover and reduce heat to medium/high. Let simmer about 20 minutes or until all water is absorbed. Once quinoa is done, put in a bowl and refrigerate until completely cool.
While quinoa is cooking, prepare other ingredients. Crumble feta into bowl and add 1/3 cup vinegar, half of the juiced lemon and 1 clove of grated garlic. Let marinate
Coarsely chop spinach and add to other veggies into large bowl.
In a bowl, whisk together reserved vinegar, avacado oil, lemon juice, grated garlic, set aside.
Add marinated feta with marinade into bowl with the vegetables.
When quinoa is cooled, add to veggie mixture, pour in dressing, and mix thoroughly.
Mix in pine nuts.
I adapted this recipe from a vegan version found here http://www.ivu.org/recipes/greek/vegan-greek-quinoa.html
