Quinoa is not a whole grain but a seed from South America. It can be prepared like a whole grain, such as rice, and cooks in only 15 minutes. It is gluten-free, cholesterol-free and has more protein than whole grains. I buy the big bag at Costco, natch.
INGREDIENTS
2 cups
water
1 cup quinoa
Pinch of salt
1 cup grape tomatoes, halved (or any ripe tomatoes, chopped)
1 cup chopped cucumber
1/3 cup pitted kalamata olives, halved
1/4 cup diced red onion
1/3 cup feta cheese (this is optional – omit for vegan recipe)
Salt and freshly ground black pepper, to taste
1 cup quinoa
Pinch of salt
1 cup grape tomatoes, halved (or any ripe tomatoes, chopped)
1 cup chopped cucumber
1/3 cup pitted kalamata olives, halved
1/4 cup diced red onion
1/3 cup feta cheese (this is optional – omit for vegan recipe)
Salt and freshly ground black pepper, to taste
DRESSING
2 tablespoons olive oil
1 ½ teaspoons red wine vinegar
1 teaspoon dried oregano
2 tablespoons olive oil
1 ½ teaspoons red wine vinegar
1 teaspoon dried oregano
DIRECTIONS
1. Place
quinoa is fine mesh strainer and rinse under cold running water. In a medium pot, bring quinoa, water and salt
to a boil. Boil for 5 minutes. Reduce
the heat to low and simmer for 15 minutes, or until water is absorbed. Remove
from heat and fluff with a fork. Let quinoa cool to room temperature (if you
can wait that long).
2. In a
large bowl, combine cooked quinoa with remaining ingredients up to dressing.
3. For
the dressing, whisk together olive oil, red wine vinegar and oregano in a small
bowl and pour over the salad. Toss. Season with salt and pepper, to taste. Enjoy! ♥
These are tomatoes from our garden that I used in my quinoa salad. Garden fresh vegetables are the best!
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