Quinoa Greek Salad

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Ingredients

1 cup (250 mL) milk

½ cup (125 mL) water

¾ tsp (3 mL) dried oregano

¼ tsp (1 mL) each, salt and pepper

1 cup (250 mL) quinoa, rinsed

grated zest of one lemon

2 tbsp (30 mL) lemon juice

2 tomatoes, chopped

1 sweet pepper (any colour), chopped

1 English cucumber, chopped

½ cup (125 mL) diced red onion

1 cup (250 mL) drained rinsed canned red beans

1 cup (250 mL) diced Canadian Feta cheese

Quinoa Greek Salad

A hearty make-ahead salad ready for lunch.

Servings: 4

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Nutritional Information

Calories: 351

Protein: 17 g

Carbohydrate: 54 g

Fat: 8 g

Fibre: 8.8 g

Sodium: 514 mg

Instructions

In a deep saucepan, combine milk, water, oregano, salt and pepper. Bring to boil over medium heat. Stir in quinoa. Reduce heat to low, cover and simmer for 20 minutes. Let stand covered 5 minutes. Transfer to bowl. Stir in lemon zest with fork; let cool. Stir in remaining ingredients.

Serve or refrigerate up to 1 day.

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