Wikepedia for all of you interested readers who want to learn more about this remarkable food.
As I was making a Mediterranean inspired dinner with grilled lemon chicken breasts for the main dish, roasted asparagus, and Tiramisu for dessert, I decided to use the quinoa I had recently purchased and experimented to create a Greek style salad. With no recipe at hand when I made this salad, please take these measurements and adjust them to your liking. I was very pleased with the results and I hope you will be too.
Quinoa Greek Salad
1 cup quinoa
1 3/4 cup water
3 oz. crumbled Feta cheese
2 roma tomatoes, cut into bite size pieces
1/2 large cucumber, cut into bite size pieces
2 green onions, chopped
1/2 cup Kalamata olives, pitted and cut in half
3 Tbsp. chopped parsley
3 Tbsp. lemon juice
6 Tbsp. olive oil
1/4 tsp. cumin
1/4 tsp. dried dill
1/4 tsp. dried oregano
salt and pepper to taste
Make quinoa. Bring water to boil then add quinoa and let simmer for 15 minutes, uncovered, until water is absorbed. Fluff with a fork and take off heat to cool to room temperature.
In a large bowl, add all of the vegetables, cheese and cooled quinoa; mix gently.