Exploring With New Ingredients

Recently I discovered a new ingredient, Quinoa. It is a grain-like product which is all the rage on many of the food blogs I read. It is nutritious, easy to cook, and very adaptable in recipes by picking up on flavors it is mixed with. Here is a link to 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. 

Make the dressing. Whisk together the lemon juice, olive oil, cumin, dill, oregano, salt and pepper until slightly emulsified.  Pour over salad and gently mix until it is all well coated.  Refrigerate for 1-2 hours before serving.