Thursday, April 25, 2013

Quinoa Salad

Category: Salads
Difficulty: Easy-Medium

I am writing this in 2013 when 4 food items are in vogue: quinoa (a brown rice-like grain), fava beans, faro, and edamames. If you don't know what they are please look them up on the internet.  I LOVE quinoa! However... there are some people who don't like it.  I call it "Quinoaphobia". It usually hits those that haven't tried it. They stare at the grain and gasp "What IS that?". Then they run away. You can see them tearing down the street streaming behind them yelling "Nooooooo
Quinooooaaaawww!" It's not that it looks bad--it's nice looking, it's just that it' Except red quinoa. Red quinoa is a little scarey.

So the question is: are you adventurous enough to eat quinoa?

It makes a dandy salad. This one is very like a traditional Tabbouleh salad in taste --but with lovely rice-like quinoa as a base. Common Sense Tip: Quinoa packs a lot of protein! So it will fortifye you instead of making you want to take a nap. When it's a salad it's very wet. Serve it in a pretty bowl lined with lettuce-leaves or as individual servings in lettuce-leaf cups. Use it as a lacto-ovo vegetarian lunch--low fat and relatively inexpensive.Yield: Feeds about 5 as a side dish.


1 C quinoa (dry)
2 C water
2 C sliced grape tomatoes
1 chopped--peeled cucumber
1/2 C sliced kalmata olives
3/4 C crumbled Feta cheese
1 1/2 T olive oil
1/2 lemon--juiced
1 t oregano (if you don't like oregano--use basil)
1 t salt
1/4 t pepper

Combine quinoa and water in a saucepan. Boil. Reduce heat, simmer 15 minutes--until all water is absorbed. Combine vegies, add quinoa and tomatoes and herbs. Mix well. Add olive oil, lemon, and sprinkle feta on top. Toss and chill overnight or at least 4 hours before serving.

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