Greek Quinoa Salad - alive magazine

Name: Greek Quinoa Salad - alive magazine
Ingredients: 1/4 cup (60 mL) low-sodium vegetable broth; 2 red onions, chopped; 2 cups (500 mL) chopped button mushrooms; 4 cups (1 L) cooked quinoa; 1 cup (250 mL) chopped sun-dried tomatoes; 1 cup (250 mL) chopped black olives; 1 yellow or orange bell pepper, chopped; 2 cups (500 mL) chopped long English cucumber; 1 yellow or orange bell pepper, roasted and roughly chopped; Juice of 2 lemons; 1/4 cup (60 mL) extra-virgin olive oil or oil that sun-dried tomatoes are packed in; 1 Tbsp (15 mL) yellow or Dijon mustard; 2 tsp (10 mL) dried oregano; 1 tsp (5 mL) Montreal steak spice (see recipe to make your own)

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This salad is convenient for lunches, and it works well as a side dish too. 1/4 cup (60 mL) low-sodium vegetable broth 2 red onions, chopped 2 cups (500 mL)…

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Ingredients

1/4 cup (60 mL) low-sodium vegetable broth
2 red onions, chopped
2 cups (500 mL) chopped button mushrooms
4 cups (1 L) cooked quinoa
1 cup (250 mL) chopped sun-dried tomatoes
1 cup (250 mL) chopped black olives
1 yellow or orange bell pepper, chopped
2 cups (500 mL) chopped long English cucumber
1 yellow or orange bell pepper, roasted and roughly chopped
Juice of 2 lemons
1/4 cup (60 mL) extra-virgin olive oil or oil that sun-dried tomatoes are packed in
1 Tbsp (15 mL) yellow or Dijon mustard
2 tsp (10 mL) dried oregano
1 tsp (5 mL) Montreal steak spice (see recipe to make your own)