Bethenny's Mediterranean Quinoa Recipe

By Bethenny

Ingredients

• 1 cup quinoa (toasted)
• 2 cups water
• 1 15.5-oz can of chickpeas, rinsed and drained
• 1/4 cup chopped Italian parsley
• 1 pint grape tomatoes, halved
• 1/4 cup olive oil
• 4 oz crumbled feta cheese
• Salt and pepper to taste

Preparation

Step 1

1. First, briefly soak the quinoa in cold water. You can use a fine mesh strainer to remove the saponin — the natural, bitter protective coating on quinoa.
2. Drizzle olive oil in a pan and add one cup of quinoa. Toast it over medium heat until it turns golden brown. Toasting brings out the flavor.
3. Add two cups of water. (Remember the 1, 2, 3 rule: 1 cup dry quinoa + 2 cups water = about 3 cups cooked quinoa.) Bring to a rolling boil, then lower heat and cover. Cook an additional 15 minutes or until quinoa is soft and fluffy.
4. Scoop the quinoa into a large bowl using a spatula.
5. Stir in in the other ingredients. Salt and pepper to taste. Serve.