Wednesday, August 10, 2011

Greek Quinoa Salad

Recently I came across some recipes using Quinoa and how the grains are the best source of protein for vegetarians, I went ahead and bought me a box.  Went through couple of recipes and finally thinking how bad it could taste, I cooked it according to the package and added some vegetable....It was so good that even my kids went for it. My daughter even said it looked like fish eggs..I wonder how she got that idea.  The cooked quinoa can be kept in the refrigerator for about 5 days.


4 cups romaine lettuce
1 cup cooked quinoa
8 ounces grape tomatoes, halved
1 red onion, sliced thin
4 ounces feta cheese (optional)
1/2 cup kalamata olives, pitted
3 T red wine vinegar
1 T lemon juice (fresh)
4 cloves garlic, minced
2 tsp dried oregano
1/3 cup olive oil
salt and pepper to taste


Add one part quinoa to one and a quarter parts liquid.  As always, choose the liquid that best suits the dish you are making.  Depending on the ad ins you are using, you may or may not use a bit more liquid.  Bring to a simmer and then reduce to low.  Cover and cook for between 30 and 35 minutes.  Remove and fluff.

Chop romaine lettuce and combine with quinoa, tomatoes, and red onion.

Make dressing by combining vinegar, lemon juice, garlic and oregano. Add oil and whisk until emulsified. Season to taste with salt and pepper.

Toss desired amount of dressing with salad and top with cheese (if using) and olives

1 comment:

  1. I admire your food adventure and willingness to cook and try these. Your family is lucky to have you! Keep it up