Greek Quinoa Salad

• 1 cup Dry Quinoa
• 2 cups Low-sodium Vegetable Or Chicken Stock
• 1/4 cups Kalamata Olives, Chopped
• 1 Tablespoon Capers
• 1/2 cups Crumbled Feta Cheese (omit To Keep Dairy Free)
• 1/2 cups Chopped Tomatoes
• 1 whole English Cucumber, Diced
• 1/2 cups Fresh Chopped Parsley
• 2 Tablespoons Red Wine Vinegar
• 4 Tablespoons Extra Virgin Olive Oil
• 1 teaspoon Dried Oregano
• 1 clove Garlic, Minced
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Fresh Ground Pepper

1. Cook the quinoa in the chicken broth, according to the package instructions.
2. It is usually about 20 minutes of simmering, after it comes to a boil.
3. When done remove from heat and allow quinoa to cool.
4. In the meantime, prepare the dressing by blending the red wine vinegar, olive oil, oregano, garlic, salt and pepper in a small bowl.
5. Once quinoa is cooled to room temperature, put it into a serving bowl.
6. Pour the dressing over the cooked quinoa and add the remaining salad ingredients.
7. Toss to combine and serve.

quinoa, chicken, kalamata olives, capers, feta cheese, tomatoes, cucumber, parsley, red wine vinegar, olive oil, oregano, clove garlic, kosher salt, fresh ground pepper

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/greek-quinoa-salad-3/ (may not work)