2 cups water
1 cup quinoa, uncooked
1 cup tomatoes, chopped
1 English cucumber, chopped
1 small red onion, thinly sliced
Greek dressing (see recipe below)
10 cups torn romaine lettuce
½ cup feta cheese
Bring broth & quinoa to boil in saucepan on high heat; simmer on medium-low heat 20-25 minutes or until liquid is absorbed. Cool
Combine tomatoes, cucumber and onions in medium bowl. Add ¼ cup dressing & toss to coat. Set aside.
Cover platter with lettuce; top with quinoa, tomato mixture, cheese & remaining dressing.
⅓ cup olive oil
2 Tbps balsamic vinegar
2 Tbsp lemon juice
1 clove garlic, minced
Oregano, salt, pepper, parsley & basil, added to taste