Sunday, January 29, 2012

Mediterranean Quinoa Salad

My cat recommends this recipe.


I have no idea what it was, but he would not leave me alone after I made it.

He's very sweet, but a bit on the strange side.

Speaking of my cats, have you met Jack Sprat?

According to my vet (who also happens to be my dad.  Ain't that neat?), one of my cats is "obese" and the other one is "perfect."  Bet you'd never guess which is which.

So this is a healthy recipe.  I would start a new category of "Healthy Recipes," but seeing as this would be the only one in said category, I think I'll refrain.

It uses quinoa, which I've been dying to try.  And I loved it just as much as I thought I would (maybe more).

I ate the whole bowl myself.

Don't judge me.  Just go make this.

So, like I said, I had never made quinoa before.  I didn't even know how to say the word until I Googled it.

Where would my life be without Google?

In case you don't know, it's pronounced keen-wah.

There we go.  Now cook the quinoa: it's the same ratio (2:1) as rice.  And salt it when you cook it so that it tastes good.
Aren't you glad I took a picture of a bubbling pot of quinoa?
Now, while the quinoa cooks, mix the other ingredients in a big salad bowl.

And go ahead and toast the pine nuts.

And chop the olives, because I like them better small.

Okay, people.  If you've never had quinoa before, you've got to make this.  Even if you already love it, try it like this.

Total awesomeness.

Mediterranean Quinoa Salad
2 cups water
1/2 tsp salt
1 cup quinoa
1/2 tsp garlic powder
Juice of 2 lemons
2 T olive oil
2 T honey
Pint of grape tomatoes, sliced across into thirds
1/2 red onion, diced small
1 English cucumber, peeled and diced small
8 oz. feta cheese, crumbled
1/2 cup diced kalamata olives
1/3 cup pine nuts, toasted

Bring the water to a boil and add the salt and quinoa.  Bring to a simmer and cook for about 20 minutes, until the quinoa is done.  When the quinoa is done, add the lemon juice, garlic powder, olive oil and honey to the warm quinoa and stir well.  Set aside and allow it to come to room temperature.

In a large salad bowl, combine the sliced tomatoes, red onion, cucumber, feta and olives.  Toss in the quinoa and dressing and stir to combine.  Serve at room temperature or chilled.  Top with pine nuts before serving.

1 comment:

Katie Pinkston said...

you're back! looks fabulous of course...but I think I could eat that combination of delicious ingredients with anything!