File this recipe under "HEALTHY/YUMMY/EASY". A friend recently introduced me to a new ingredient, quinoa- and it is soo yummy I just had to share it with you all. If you have not tried it yet, quinoa is similar to couscous or rice, but much higher in protein and super easy to make. Here's how I like to make it...
First, assemble your ingredients together, you will need a box of quinoa, chicken stock, cherry tomatoes, cucumber, red onion, feta cheese, (black olives if you like them), pine nuts, olive oil, red wine vineager, garlic, and dried oregano, also salt and pepper to taste.
Follow the directions on the box and prepare the quinoa- mine says to add one cup of quinoa to two cups of boiling chicken stock, then reduce heat cover and cook approx ten minutes until stock is absorbed (similar to rice). While the quinoa is cooking chop up all the other ingredients: tomatoes, red onion, cucumber, feta cheese, etc...
When the quinoa is cooked put it in a bowl and into the fridge to cool down a bit...here's what the plain cooked quinoa looks like:
While it is cooling down, whisk together the olive oil, red wine vinegar, minced garlic, and oregano to make a simple Greek Vinagrette.
Another great thing to add is some toasted pinenuts...these are sooo yummy!
Finally, when the quinoa has cooled off some, add the chopped veggies and toasted pinenuts, pour on the vinagrette, give it a great big stir to incorporate the dressing and mix the ingredients, then salt and pepper to taste...I also added a slice or two of lemon for garnish as well a chopped parsley.
And there you go...a colorful, beautiful, healthy and yummy side dish. We like to eat it cold (hey...it's HOT down here in August) but it's also great room temperature. This salad is also better the next day, if you ask me...so a great make-ahead dish for entertaining. We make a big batch at the beginning of the week and nibble on it all week long.