A dear friend of mine who is Jewish told me, "We Jewish girls are always looking for new dishes for Passover!" Jewish and non-Jewish viewers alike will love my Mediterranean Quinoa dish!
AIMEE FORTNEY'S MEDITERRANEAN QUINOA
After rinsing and draining the quinoa (to remove any bitterness), place 1 cup quinoa and 2 cups chicken broth in a pot. Bring to a boil, then lower the heat to low and cover and cook for about 15 minutes.
After 15 minutes, remove the pot from the heat and allow to stand for about another 5 minutes. Remove the lid and pour the quinoa into a serving bowl and fluff with a fork. Add the roasted bell peppers, olives, feta cheese, parsley and gently toss.
Drizzle the olive oil and lemon juice over the top and gently stir one more time before serving. Enjoy!
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