Thursday, March 19, 2009

Greek-Style Quinoa Salad

This was quick and was pretty good.I had almost all the ingredients on hand already so I figured it would be good to make. Instead of tomatoes and kalamata olives I tossed in some sun-dried tomato tapenade and that sufficed. This was good but not the best so we won't make it again.

Notes: I definitely didn't use sheep's milk feta because ew (get it, it's a pun. Ew, ewe?). I used regular cow milk feta instead. Also this says it serves 6 but there's no way. Maybe as a side dish? But as a main dish, 2 or 3 servings.


Greek-Style Quinoa Salad
Shape magazine

1 cup quinoa
2 cups water
3 tbsp. olive oil
¾ cup fresh lemon juice
1 tsp. dried oregano
1 clove garlic, minced or pressed in a garlic press
¼ cup kalamata olives
1 bunch scallions, chopped
1 pint grape tomatoes, halved
7 ounces sheep's milk feta cheese, cubed
¼ cup diced red onion
Salt and pepper to taste

Place quinoa in a strainer and rinse under cold running water. Add water and quinoa to a medium saucepan. Bring to a boil and reduce to a simmer. Cook 15 minutes until quinoa is almost translucent.

Spread cooked quinoa on a large dinner plate and place in freezer for 15 minutes to chill. Meanwhile, in a small bowl, combine olive oil, lemon juice, oregano, and garlic. Toss with quinoa.

Add olives, scallions, grape tomatoes, feta cheese, and red onion; gently mix ingredients. Season with salt and pepper and serve.

Yield: 6 servings

1 comment:

Lisa said...

I'm going to try this!

I've had a box of quinoa in my cabinet for months that i have had no idea what to do with (i've never made it before). But i love feta and kalamata olives so yay!