This is my absolute favorite quinoa recipe! It’s so flavorful and always a big hit with my family and friends. Trust me, you’ll want to eat every single bite!
Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes.
Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1 to 4 hours.
Per Serving: 227 calories; protein 7.4g; carbohydrates 25.8g; fat 10.6g; cholesterol 12.2mg; sodium 665.7mg.