Last week I went to the Kraft Kitchens in Toronto, and while I was there we all had the opportunity to cook something in the kitchens ourselves. I chose this delicious looking Greek style quinoa salad. In typical Scatteredmom style, as soon as I got home I made the salad again, but changed it around to use less processed ingredients. Bought salad dressings are okay and last forever in the fridge, but in order to get them to last so long they have to contain a lot of preservatives, salt, etc. My dressing is so fast you'll be surprised, plus it's full of flavor, but it doesn't last that long. No matter-you can always shake up another jar whenever you need to, and it's so much better for you.
Adapted from Kraft Foods
1 cup quinoa
2 cups chicken broth
1 cup cherry tomatoes, sliced in half or 1 cup chopped, seeded, tomato
1 small cucumber, chopped
feta cheese, crumbled
1/2 small red onion, thinly sliced
2 tbsp minced fresh oregano
10 cups mixed greens
Measure into a jam jar, pop a lid on, and give 'er a shake:
4 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp minced fresh oregano
pinch sugar
1 clove garlic, minced
1/4 tsp pepper
pinch of salt
In a medium saucepan, bring the chicken broth to a boil and add the quinoa. Give it a stir, put a lid on it, then turn the heat down to low and let it simmer for 15 minutes until all the liquid is absorbed. Allow to cool until room temperature.
Meanwhile, chop your tomatoes, cucumber, and onion, then toss them in a bowl with a little bit of your dressing. Toss with the cooled quinoa and some feta cheese.
In a salad bowl, layer the greens, and then the quinoa mixture. Top with a little more feta and then sprinkle over some fresh oregano. Drizzle some of the dressing over that. How much dressing you like is up to you, we keep it pretty minimal and the feta ads so much flavor I don't think you need much.
Serves 6
