Quinoa Greek Salad
Quinoa is the 'it' grain and certainly has been the 'it' grain to many civilizations for over 6,000 years. I'm just discovering it now. Call me a neanderthal.
It's high in protein (12% – 18%) and unlike rice and corn, quinoa contains a balanced set of essential amino acids, making it a complete protein source. It's cooks up fluffy and has a great nutty taste.
I made a big batch of quinoa and to half I added Greek salad accouterments: tomatoes, cucumbers, feta, parsley, olives, red pepper, lemon juice, olive oil.
The other half I reheated in the morning with a little milk and honey for a hot breakfast cereal. Delicious
- 1 cup quinoa
- 2 cups water
- 1 box cherry tomatoes slices in half
- 1/2 cucumber, diced
- 1/2 crumbled feta (or more if you like)
- 1/4 bunch Italian parsley, chopped
- 3-5 springs mint, chopped
- 1/4 red onion minced
- 1/2 red pepper, chopped
- 1/2 cup olive oil
- 1/4 cup lemon juice
- Salt & freshly groung pepper
Adapted from msglaze.typepad.com
1. Bring two cups of water to a boil in a small pot with one cup of grain, cover at a low simmer and cook for 14–18 minutes or until the germ separates from the seed. When al dente remove from heat and let cool. Fluff with fork tines. Can be made the day before and refrigerated.
2. Mix lemon juice and oil together for the dressing. Add red onion so it will marinate and mellow.
3. Add all chopped all other ingredients to the quinoa and pour dressing over the top. Gently toss and add salt and pepper to taste.