Ingredients
1-1/2 cups quinoa
3 cups water
1 tablespoon olive oil
2 teaspoons chicken bouillion
1/2 cup Feta
1/4 cup pine nuts
1/3 cup diced red pepper
1/3 diced kalamata olives
tablespoon dried oregano
Preparation
Add quinoa, water, olive oil and chicken bouillion to pot. Cover, bring to a boil, reduce to simmer for 15 minutes until cooked. Fluff with a fork and cool. Add all other ingredients and mix well.
