_ Ingredients
2 garlic cloves ( chopped)
0.5 onion ( chopped )
0.5 cup quinoa
3 sprigs fresh oregano
cup low sodium vegetable stock
16 oz artichoke hearts
1/4 cup black olives, pitted and chopped or left whole
0.5 cup cherry tomatoes
olive oil
1 fresh lemon (juiced)
Fresh mint leaves
Salt
5 oz feta cheese
_ Instructions
In a small sauce pan, sauté the onions until translucent. Add the garlic
and oregano and cook for another minute.
Add the quinoa to the pan and toast it for a minute.
Add the vegetable broth, season with salt and pepper and stir once.
Cover the pan with a lid and bring to a boil. Reduce the heat to a low
simmer and cook for about 40 minutes until all liquid has evaporated
and quinoa is tender.
Fluff quinoa with a fork and let cool in the fridge for about 30-40
minutes (or you can make this ahead and let cool overnight).
Mix in the other ingredients; olives, artichoke hearts, tomatoes, lemon
zest and juice and drizzle with olive oil. Mix well.
Top with fresh mint and cubed feta. Add the feta towards the end so
you don't risk breaking it up while you mix it. Taste for seasoning and
adjust as needed. Serve.
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