Tuesday, October 1, 2013

Catch Up Post: Mediterranean Quinoa Salad

This is a rather late post. I managed to make this last week despite of the crazy beginning to the 2nd half of my workplace's fiscal year. More things  to get done, more process and system improvements in the horizon, and I am so pumped to be a part of all of this.

Here's to a successful 2nd half! :)

Mediterranean Quinoa Salad (serves 6)

1 c. uncooked quinoa
2 c. water
1/4 c. red onion, diced
1/2 lemon, juiced
10 kalamata olives, pitted and sliced
1 tbsp. extra virgin olive oil
1 medium cucumber, peeled and diced
1 c. tomatoes, diced
1/3 c. crumbled feta cheese
salt and pepper to taste

1) Rinse quinoa for 2 minutes
2) Fill a saucepan with water, add quinoa and salt to taste. Bring to a boil

3) Once boils, reduce heat, cover, simmer for 15 minutes
4) Remove from heat and keep covered for 5 minutes. Fluff with fork and set aside in a large bowl to cool
5) While waiting for quinoa to cool, dice the vegetables

5) Quinoa must be really cooled before anything can be mixed. If not, you'll have a really mushy salad. So hang on (I did my laundry in the meantime)

6) Once fully cooled, add red onion, olives, cucumber, an tomato to the cooled quinoa. Squeeze lemon over it.

7) Drizzle olive oil over the quinoa mixture, than stir in feta, salt, and pepper. Toss well and serve chilled.

I might do another warmer twist on quinoa next. We'll see what happens. G'nite folks :)


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