Total Time: 30 Minutes
Serves 6
- 1 cup quinoa
- 2 cups chicken stock
- 1/4 cups chopped parsley
- 1 cup chopped cilantro
- 2 tablespoons chopped tarragon
- 2 tablespoons chopped mint
- 6 tablespoons olive oil
- 1 cup diced cucumber
- 1 cup halved cherry tomatoes
- 1 cup halved kalamata olives
- 2 ounces crumbled feta cheese
Bring chicken stock and quinoa to a boil in a large pot and then reduce to a simmer. Let it cook for 15 minutes, until all the water evaporates. Remove from pot and set aside.
In a food processor, combine the spices and olive oil until it resembles a pesto. Combine the herb mixture and quinoa. Add in cucumber, tomato, olives and feta cheese. Gently toss to combine.
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