Quinoa Goes Greek
Hey The-More-I-Runners! I’m Sylvia from Frolic Through Life and I am super excited to be guest posting for Samantha while she is out of town!
I wanted to share a recipe that uses one of my favorite foods – QUINOA! I’m sure you’ve all heard about the health benefits of this little chenopod (it’s not a grain, I was surprised too!). Not only is quinoa a complete source of protein, it is also delicious and a great ingredient for a ton of different dishes. It is also closely related to tumbleweeds, which for some reason, entertains me to no end.
I love quinoa as a side dish. It is super versatile and you can add in basically anything and come out with a delicious meal. The inspiration for this recipe was a pasta salad that I made last year. I figured if it could work with pasta, it could only get better if I subbed in quinoa.
Greek Quinoa Salad (makes 8 servings)
1 cup dry quinoa
2 cups vegetable broth
½ cup cherry tomatoes
½ cup pitted Kalamata olives
1 medium cucumber
8 oz feta cheese, cubed
1 clove garlic, minced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Cook quinoa in vegetable broth according to package directions, let cool. Coarsely chop the tomatoes, olives and cucumber and combine in a large bowl. Cut the feta cheese into cubes and add to vegetables. In a separate bowl, combine olive oil, balsamic vinegar and garlic to make the dressing for the salad. Once quinoa is fully cooled, combine it with the vegetables and cheese and top it with the dressing. Mix thoroughly and refrigerate for at least 30 minutes prior to serving.
If you want even more quinoa goodness, check out some of my other recipes!
Southwestern Quinoa Salad
Quinoa Stuffed Acorn Squash
Hope you enjoy the quinoa goodness!
What’s your favorite way to eat quinoa?
You can find more by Sylvia over at her blog, Frolic Through Life!