I know I’ve been promising a quinoa recipe for a while (and after all it is one of the 30 most healthy foods !), and I’m finally going to deliver.
I don’t know what took me so long to get around to making this recipe I’ve been thinking about, because it really is so quick and easy.
Greek Quinoa Salad
Start by cooking your high protein pseudo-grain. I had heard a new method to cooking quinoa, and I’m glad I tried it out. It resulted in fluffy, delicious quinoa! First, I measured 1 c of dry quinoa in a measuring cup.
Then pour water in to cover it and let it soak for 15 minutes. Rinse and drain the quinoa and put it in a small pot with 1 1/4 c water.
Bring to a boil, then reduce to a simmer and cover for 20 minutes.
Fluffy & fabulous.
***note : 1 cup of dried quinoa will result in several cooked cups. This is great because it stores well in the fridge and you can eat it for a couple days. be adventurous and try it for breakfast- I’m going to!***
For this particular recipe, remove quinoa from heat and set in fridge (or outside on your porch ) to chill.
Meanwhile, cut up some veggies.
To use rough estimates, I chopped up about 1/2 an English cucumber, halved almost a pint of grape tomatoes, diced about 1/4 of a purple onion and chopped up a couple handfuls of kalamata olives. Use more or less depending on what you like.
Toss the veggies is a big bowl with 1 Tbsp olive oil, 1 Tbsp red wine vinegar, 1 Tbsp fresh lemon juice and 1/2 Tbsp oregano.
Then add in some feta. I used almost 1 small container.
Once the quinoa is not longer hot, add 1 cup of the cooked quinoa to the bowl and mix gently.
Enjoy! Or refrigerate and enjoy later.
This recipe is SO flexible. Add more quinoa if you’d like (I probably will next time). I will also probably add little less onion. I like onions, but they were a bit overpowering.
Overall it was DELICIOUS. I think this would make a fabulous side dish for summer time, or even a main entree if you want a lighter meal.