Quinoa is a very healthy food; high in protein with a low glycemic index it has a mild, nutty flavour. Organic quinoa is becoming very popular, seek out a local store to try it or, purchase it through an online merchant such as Amazon.com, for example, truRoots Organic Quinoa is very high in quality and pre-washed.
Ingredients
- 1 cup quinoa, rinsed
- 1 and 1/2 tsp. Knorr tomato bouillon, optional but recommended!
- 1 cup cherry tomatoes, halved
- 3/4 cup black olives (or sub kalamata olives)
- 1 ripe medium avocado
- 1 cup cucumber, chopped
- 1/4 cup feta cheese
Dressing
- 1/4 + 2 tbsp red wine vinegar
- 1 tsp. dried oregano
- 1 clove garlic, minced
- 1 tsp. salt, or to taste preference
- 1/2 tsp. ground pepper
- 1/2 cup extra-virgin olive oil
Instructions
- Thoroughly wash your quinoa and follow package directions to cook the quinoa. Add the tomato bouillon when the water starts to boil.
- Slice the cherry tomatoes in half and slice the black olives either in half or in slices.
- Peel the cucumber in stripes, deseed if desired (I didn’t), and chop into small pieces.
- Remove the avocado skins and pit and chop into small pieces.
- Combine the cherry tomatoes, black olives, cucumber, and avocado in a medium sized bowl and lightly stir together.
- In a small bowl, whisk together the red wine vinegar, dried oregano, and minced garlic Whisk in the salt and pepper.
- While you are continuing to whisk, slowly add in the olive oil.
- Pour the dressing over the cooked quinoa that has been cooled.
- Toss the rest of the vegetables in with the quinoa and let chill in the fridge for at least 30 minutes to let the flavors marinate together,
- When ready to serve, top the salad with crumbled feta cheese
Source: Greek Quinoa Salad
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