It is the middle of winter and I needed to make something to keep my mind off of the below zero temperatures outside. The cover is full of pictures of warm comfort foods. “The New Boston Globe Cookbook” itself is full of heartwarming dishes. But what caught my eye was the Quinoa Salad on page 151. Have you ever cooked with Quinoa,(pronounced keen-wa)? You cook it like rice, but unlike rice it is considered the perfect protein. There is no grain out there with a higher protein level. It also contains all 9 of the essential amino acids.
This salad is beyond good. It has the best that a Greek salad has to offer, but with the delicious nutty taste of the Quinoa. My husband and I almost ate the whole thing and left a small amount for our oldest son, and he actually was upset that he couldn’t have more. We ate this as a main dish and we were very satisfied. When I become vegetarian, this will be my go to recipe. I can’t wait to be invited to a summer BBQ as I know what I am making!
Quinoa Salad, page 151
- 1 cup quinoa
- 2 cups water
- 1/2 tsp. salt
- 2 garlic cloves, chopped
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1/3 cup olive oil
- 1/2 seedless cucumber, peeled, seeded, and cut into 1/2 inch cubes
- 1/2 cup pitted kalamata olives, halved
- 1/2 large red bell pepper, seeded and cut into 1/2 inch dice
- 2 scallions, thinly sliced
- 1 cup crumbled feta cheese
- In a dry nonstick pan over medium heat, toast the quinoa, stirring often, for 4 minutes or until the kernels begin to brown a are fragrant. Tip the quinoa into a strainer and rinse it under cold running water until the water runs clear.
- In a saucepan, combine the quinoa, water, and salt. Bring to boil, lower heat, and simmer for 10 to 15 minutes or until the grain absorbs the water; set aside to cool.
- In a large bowl, whisk the garlic, lemon juice, mustard, salt, and pepper. Whisk in the oil a little at a time.
- Transfer the quinoa to a serving bowl. Add the cucumbers, olives, bell pepper, scallions, and feta. Pour the dressing over the salad and toss gently. Cover and refrigerate the salad for 2 hours. Taste for seasoning and add more salt or pepper, if you like.
To Joyful, Simplified Living,