Greek Quinoa Salad
Adapted from Jane Richmond
(http://janerichmond.blogspot.com/2012/07/greek-quinoa-salad.html)
Ingredients
- 1/2 cup uncooked Quinoa
- handful of tomatoes (quartered)
- Handful of cucumber (quartered)
- 1/3 of a large red pepper (chopped)
- 1/2 of an avocado (cubed)
- small handful of roasted pinenuts
- 1 tbsp sliced kalamata olives (drained)
- 1/2 tsp juice from sliced kalamata olives
- handful of feta cheese (crumbled)
- 3 tbsp extra virgin olive oil
- juice of one lemon (2 tbsp)
- 1 clove garlic (minced)
- 1 sprig of fresh chopped oregano (I used dried)
- salt and pepper to taste
Directions
Cook the Quinoa as directed. Transfer to a large bowl and cool to room temperature. Quinoa cools quite quickly on it's own but when I'm in a hurry I spread the hot Quinoa onto a dinner plate and it cools in a flash.
Add the remaining ingredients and toss well. This salad is best served at room temperature but does keep for a few days if refrigerated. I recommend zucchinis over cucumbers if you know you will be eating this over a number of days, the cucumbers have a tendency to get soggy by day 2.
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