Listen up, you can’t NOT like this quinoa (keen-wah) salad.
(I just sounded like a bully-or just a quinoa advocate?)
And the proof is in the puddin cause the hubs eats it.
I know, I’m just as surprised as you that he won’t embrace my tofu chocolate mousse.
Anyway, back to the fun food of choice today. I’ve decided that you should all pronounce it however you want (quinoa that is). While I have the occasional few who correct me (c’mon) I’ll make it very clear here, as clear as that cup of club soda I’m sipping, according to the food lovers companion it’s pronounced keen-wah. But if you want to say keen-no-ah, go for it. Another fun word? Kefir, take a wild guess how that one is pronounced?
So, to those of you who haven’t tried this grain of goodness yet, I get it, it can appear a bit scary. I served it up at the Easter gathering and had a few questionable glances.
I’ve made a few dishes already boasting the cute lil grain so my quinoa kingdom is well on its way, so if you haven’t peaked at this breakfast recipe or this quinlafeburger recipe, you might want to do so-like now, then come back.
I’d love to take credit for the recipe and although I’ve been whipping up and eating this or the traditional version of a Greek salad for years, I’ll give credit to the original recipe creators from My Recipes. (I do tend to leave the shallots out of the recipe, but they pack a great flavor, just don’t settle well with my belly-TMI?).
GREEK QUINOA SALAD
Serves: Many people
- 2 cups uncooked quinoa (I used half white and half red -click link for fun facts and pics of different types of quinoa).
- 3 cups vegetable broth (or chicken broth)
- 1/4 cup chopped, kalamata olives
- 1 cup (or more) sliced, seedless cucumber
- 1 red + 1 yellow pepper-chopped
- 1 large handful of arugula or other salad greens (optional)
- 1/4 cup (more or less) feta cheese, crumbles
- 2 tablespoons of fresh lemon juice (I add more)
- 2 tablespoons sherry vinegar
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
- Cook the quinoa according to the package directions (if buying in bulk-heat 3 cups of broth, bring to a boil, add quinoa, bring to another boil, then reduce heat to simmer for approximately fifteen minutes).
- Once cooked, remove from heat and fluff the good stuff up! Let the quinoa cool on the stove a bit, then transfer to a bowl and place in the fridge to let it cool.
Meanwhile, chop all ingredients up (preferably while that grain is cookin). From olives, to cucumbers, peppers, etc. to bite size pieces or chunks. Set-Aside.
- Combine lemon juice, olive oil, and sherry vinegar in a small bowl. Whisk a bit. After all the chopping is said and done (this does take a bit of time pending on your knife skills), remove the quinoa from the fridge and pour the dressing into the bowl. Mix well, add salt and pepper to taste and add more olive oil, lemon juice or vinegar if you desire (I always end up drizzling a bit more olive oil and lemon juice cause that quinoa gets greedy and absorbs the oil a bit).
- Add all other ingredients (feta, veggies, etc.) to the bowl and toss.
- Oh, and those salad greens? I like to serve the quinoa on top of a heaping pile of spinach or arugula but one can also mix it all up together for one big happy SALAD family!
Perk it up with a bit more feta, olive, veggies and tada!
One hearty meatless meal or salad!
- You can cook the quinoa the night before so as to save time (I would also make the dressing and toss it up so the flavors mingle overnight).
- Don’t have sherry vinegar? Try rice vinegar or balsamic.
- Add avocado chunks for more creaminess. (I’m adding avocado to everything these days…cause it’s like butter).
- Make it a FULL meal by serving grilled chicken chunks, tofu, tempeh, beans or any other protein source on top or mixed in with the salad (even though we know quinoa is a rock star with its protein quality) sometimes you need or want more to chew on.
What’s your favorite spring or summer salad?
Do you have a go-to recipe you always find yourself bringing to family or other gatherings?