- 1/2 cup of quinoa
- 1 cup of chicken broth
- 1 clove of garlic, minced
- 1/4 tsp dried oregano
- 1 tbsp fresh parsley, chopped
- 1/4 cup of kalamata olive, sliced
- 1/4 cup of grape tomatoes, sliced in half
- 1 tbsp red onion, diced finely
- 2 tbsp feta cheese
- Sea salt and freshly cracked pepper, to taste
Cook the quinoa in the chicken broth with minced garlic and dried oregano, per instructions.
Once the quinoa is ready, add the parsley, kalamata olives, grape tomatoes, red onion, feta cheese, sea salt, and freshly cracked pepper, to taste.
Toss until evenly mixed then serve immediately. Enjoy.