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Quinoa Feta Salad


  • 250 mL quinoa
  • 500 mL chicken broth or vegetable broth
  • 85 g cubed feta cheese
  • 125 mL sliced almonds
  • 250 mL grape tomatoes, halved
  • 1 small red bell pepper, seeded and diced
  • 2 scallions, diced


  • 30 mL white wine vinegar
  • Juice of 1/2 lemon
  • 60 mL extra-virgin olive oil
  • 30 mL minced fresh chives
  • To taste Herbamare® Original, pepper


Place quinoa in a medium pot and rinse with water. Strain out water; add broth and turn heat to high. Bring to a boil, then reduce heat and simmer uncovered until liquid is absorbed, about 15 minutes. Cool and toss gently with feta, almonds, vegetables and vinaigrette. Serve. Gleaned from A.Vogel's Blog
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