Sunday, September 25, 2011

Mediterranean Quinoa Salad

Over the last year or so I've grown increasingly interested in quinoa, especially after hearing how healthy it actually is! This year, Emily at the Daily Garnish posted a recipe for Mediterranean Quinoa Salad. I knew I had to try it! If you've read this blog for very long, you know how I love Greece and almost all things Mediterranean, so i thought this would be the perfect opportunity to try quinoa!

I switched the recipe up a bit so head over to her recipe for the original.

Here's what I used:

1 cup quinoa
2/3 of a cucumber
2/3 cup grape tomato
1/2 cup red pepper
1/3 cup sweet onion
Feta Cheese
1 tablespoon olive oil
1.5 tablespoons lime juice
White Wine Vinegar
Sea Salt

I followed the directions on her post, so check out the recipe here.

This meal turned out fabulously, and I'm glad I made extras so I will have another few meals. This was incredibly easy and quick to prepare. I made the quinoa in my rice cooker, and it turned out great.

The pictures on the Daily Garnish look much better. It was dark outside and I was using my phone. Not very good lighting. 

The pictures might not be beautiful, but the taste is absolutely delicious

I could've eaten 3 bowls of this for dinner. I controlled myself though. 

Now it's your turn:
Have you ever tried quinoa before? Does the look or consistency freak you out at all? What's one new food you'd like to try in the next week or two?

1 comment:

  1. I will have to give this recipe a try -- it sounds delicious!

    Here is one I googled a while back and made some slight modifications to:

    Balsamic Chicken with Spinach and Kale

    1/2 Tbsp. olive oil
    2 boneless/skinless chicken breast halves
    8 oz. greens (spinach, kale, chard, etc.)
    2 cloves garlic (I love garlic, so I used many more)
    Diced onion
    1 Tbsp. balsamic vinegar
    1/4 cup chicken broth
    1/2 cup diced tomatoes with juice
    2 cups cooked quinoa

    Heat a saute pan over medium heat. Sprinkle the chicken with salt and pepper, and then add to the hot oil to cook through. Set aside.
    Add the kale/spinach and some salt and pepper to taste to the same pan, and cook until wilted. Set aside.
    Add the garlic to the pan and saute until fragrant. Stir in the chicken broth and balsamic vinegar, scraping up any browned bits from the bottom of the pan. Add the tomatoes. Season the sauce to taste and simmer 3-4 minutes (adding chicken back at the end, if necessary, to warm). Serve the chicken, greens, and sauce over quinoa