Lemon Quinoa Salad with Greens, Dill & Feta
- 2- 1/4 cups Vegetable Or Chicken Broth
- 1- 1/2 cup Uncooked Quinoa, Rinsed
- 1/2 teaspoons Salt (or More To Taste)
- 4 Tablespoons Olive Oil, Divided
- 5 cups Chopped Fresh Greens (like Spinach, Chard, Or Kale)
- 1 whole Spring Onion, Sliced Thinly (light Green And White Parts Only)
- 4 Tablespoons Freshly Squeezed Lemon Juice (from 1 Large Lemon)
- 3 Tablespoons Finely Chopped Fresh Dill
- 1/2 cups Crumbled Feta Cheese
- Bring the broth to boil in a medium saucepan.
- Stir in quinoa and salt.
- Return to boil, then reduce heat to medium-low, cover, and let it cook for about 20 minutes.
- Quinoa should be light and fluffy and liquid should be cooked away.
- Meanwhile, add 2 tablespoons of oil to a large skillet over medium heat.
- Add greens and onions.
- Cook, stirring occasionally, until greens have cooked down and onions are tender.
- (Cook time depends on the type of greens you use.
- Spinach takes 5-8 minutes.
- Chard/Kale, about 8-10 minutes.)
- Remove from heat and set aside.
- When the quinoa and the greens are both ready, combine both into a large serving bowl.
- Add remaining 2 tablespoons oil, lemon juice, dill, and feta.
- Toss to combine.
- Adjust seasonings to suit your taste.
- Serves about 4-6 as a side dish or 2-3 as a main dish.
- Note: Spring onions look like overgrown scallions (green onions).
- Feel free to substitute a couple of scallions or 1/4 cup chopped yellow onion.
vegetable or chicken broth, quinoa, salt, olive oil, fresh greens, spring onion, freshly squeezed lemon juice, fresh dill, feta cheese
Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/lemon-quinoa-salad-with-greens-dill-feta/ (may not work)