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Ingredients
- For the Quinoa:
- 2 tablespoons canola oil
- 1/2 onion, diced
- 1 1/2 cups quinoa, rinsed under cold running wa-ter for 10 minutes
- 3 cups water
- 1 clove garlic
- 1 bay leaf
- 1 sprig thyme
- 2 teaspoons salt
- 2 tablespoons olive oil
- Zest and juice of one lemon
- For the Salad:
- 1/2 cup diced feta cheese
- 1/2 cup diced cucumber
- 1/2 cup diced tomatoes
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 teaspoon lemon zest
- Fresh ground pepper to taste
Details
Preparation
Step 1
In medium pot over low heat, combine oil and onion. Cook until onion is translucent, about 3 minutes. Add quinoa and stir to coat with oil. Add water, increase the heat and bring to a boil. Add garlic, bay leaf, and thyme. Cover and simmer about 25-30 minutes. Add salt, oil, lemon zest, and juice. Fluff with a fork. Remove from heat and let sit covered about 10 minutes. Remove and discard garlic, bay leaf, and thyme sprig. Once cooled, transfer to serv-ing bowl. Add salad ingredients and season to taste. Serve chilled or at room temperature
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