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Lemon-Feta Quinoa Salad

Serves: 6-8


  • 2 c. quinoa
  • 4 c. water or chicken broth
  • 1 red bell pepper
  • 1/2 lb cow or sheep feta cheese
  • 1/3 cup pine nuts
  • 1/2 bunch scallions
  • 1/2 bunch fresh parsley
  • 1/2 c. extra virgin olive oil
  • Juice of 1 lemon
  • Sea salt & fresh ground pepper to taste
  • Cayenne (optional)


  1. Rinse the quinoa.
  2. Bring water or broth to a boil over high heat in a saucepan or pot and pour in the quinoa.
  3. Lower the heat and cover the pot, simmering about 20 minutes until the liquid has evaporated.
  4. Fluff the quinoa with a fork and let it cool slightly.  You may add a drizzle of olive oil at this point and season with salt and pepper.
  5. While the quinoa is cooking, chop the pepper, scallions and parsley, and set aside.
  6. Crumble the feta and set aside.
  7. Lightly toast the pine-nuts in a small sauté pan over medium heat - mixing them around just until they start turning golden brown.
  8. Make the dressing by combining the lemon juice, remaining olive oil and spices.
  9. Once quinoa is cooled to room temperature, combine all ingredients in a large bowl and mix thoroughly.
  10. You may serve immediately; or refrigerate.

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