I revisited an old blog post and remade the Greek Quinoa. It was fun to look back at a beginning food post and see how much this blog has grown. I upgraded my camera, got engaged, and cooked and baked and cooked!
So back to becoming Greek.
This is a perfect make the night before dish. Letting the flavors sit overnight will turn this dish into a light and healthy Greek Quinoa salad. The flavors are still there if you eat it right away, but the difference in letting it sit overnight is worth the extra time. Bring it to a party, pack it for lunch, or just make it before a busy week so you have healthy options when you need to grab something.
The original recipe calls for chicken stock, so I substituted veggie stock and used fresh chives from my herb plant! I also threw some salt and pepper into the dressing to bump up the flavor. And extra feta of course ... why? because I love it!