Wednesday, April 3, 2019

Quinoa Greek Salad

Quinoa (pronounced keh-NO-ah or, sometimes, KEEN-wah) is a relative newcomer to the American pantry. The tiny, ancient Peruvian seed, which has a mild, nutty flavor, is related to leafy green vegetables and is often used like a grain. Quinoa is as versatile as rice but it has a protein content that is superior to that of most grains, because it contains all the essential amino acids. In particular, quinoa is high in lysine, an amino acid important for tissue growth and repair. It’s also a good source of manganese, magnesium, phosphorus and copper, and it has a high iron content. (Source: Recipes for Health: Quinoa – NY Times)

Before use, rinse the quinoa in a fine mesh colander to remove the "saponin," the soapy, bitter outer coating. The quinoa will foam like soap. Once the foam is removed, your quinoa is ready for cooking. Serves 6 Total Time 35 minutes


2 cups chicken stock
1 cup quinoa
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1/2 cup cucumber, diced
1/4 cup green onion, diced
1/4 cup black olives
1/4 cup red onion, diced
3 oz feta cheese

1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Pepper, to taste


In a saucepan bring stock to boil and stir in the quinoa. Reduce heat to med/low and cover. Cook 15 minutes, until liquid is absorbed. Transfer to a large bowl and cool. Stir vegetables and cheese into cooled quinoa. Whisk together the dressing ingredients. Pour over quinoa and toss. Yum Yum!

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