Greek Quinoa Salad

For Salad
2 c     no sodium vegetable or chicken broth
1 c     quinoa, rinsed
1 c     grape tomatoes, washed and sliced lengthwise
1/2 c  kalmata olives, pitted and quartered
1        seedless cucumber, peeled and diced
1 c     Feta cheese, cubed or crumbled
1 c     Parsley, chopped
3 -4    Scallions, sliced thin
4-6    leaves of mint, chopped

Put rinsed quinoa in a medium sauce pan with a good pinch of salt and the broth. Cover, bring to boil, stir, re-cover, simmer for 15 minutes, or until liquid is absorbed and quinoa has softened. Remove from heat, fluff with a fork, let cool while you prepare the dressing.

For Dressing
2         lemons, juiced (about 1/3 c. of juice)
1/3 c   avacado oil
1 tbls.  honey
1 tsp.   dijon mustard
1 tsp.   garlic powder
1/2 tsp salt
pepper to taste

Put all ingredients into a mason jar and shake, pour over salad.


Combine all ingredients, mix well, let sit overnight. Enjoy!