I haven’t talked food in a while so I thought it would be a great time to talk about my go to recipe for a healthy lunch time meal. I make this quinoa salad on a Sunday and eat it for lunch during the week. It’s a no brainer. It tastes great hot or cold. Lately, I’ve been heating it up to cook the veggies a bit to make it easier on my stomach.
If you are not familiar with quinoa, it is a grain-like plant that has edible seeds. These seeds are cooked in much the same manner has rice. Quinoa is loaded with protein and is a good source of manganese, magnesium, folate, fiber, and phosphorus making it a good addition to your diet.
Greek Quinoa Salad
1 cup quinoa
1 medium cucumber, chopped
1 small red onion, chopped
1 cup cherry tomatoes, halved
1 bell pepper, any color, chopped
1/2 cup chopped cilantro
2 tablespoons of lime juice
1 tablespoon red wine vinegar
2 tablespoons olive oil
8-12 Kalamata Olives
1/4 cup feta cheese
Soak quinoa in cold water for about 5 minutes, rinse then cook according to package instructions.
Place the chopped cucumber in a colander and sprinkle with salt. toss and sit for 15 minutes. Then rinse the cucumber with cold water and drain on paper towels.
In a bowl, combine the red onions, tomatoes, peppers, cucumber, kalamata olives, vinegar, lime juice and olive oil in a bowl.
Season with salt.
Add the quinoa, cilantro, and feta cheese and toss together.
When serving, I like to sprinkle a little more feta on top
Voila! A yummy salad loaded with the nutrients to fuel your day. I frequently change up the recipe based on what I have in the fridge. For example, I got zucchini in the CSA basket last week so I used that instead of cucumber in the salad you see in the picture above. The recipe above has my favorite combination of flavors.
Have you tried quinoa? What is your favorite way to make it?