SUSTAINABLE QUINOA DISHES

MADE FROM SCRATCH

GREEK QUINOA SALAD

WHAT YOU’LL NEED:

Juice of 1 lemon
1 tablespoon red wine vinegar
½ teaspoon fresh oregano
½ teaspoon crushed red pepper
1 large clove of garlic minced
¼ cup extra-virgin olive oil
1 cup quinoa
2 cups mini heirloom tomatoes
1 cup Kalamata olives (pitted)
3 green onions
1 shallot, thinly sliced
½ cucumber, chopped
1 cup chopped marinated artichoke hearts
½ cup feta cheese
Salt and pepper to taste

DIRECTIONS

Mix together lemon juice, red wine vinegar, oregano, crushed red pepper, garlic, and olive oil. Set aside.

In a sauce pan combine 1 cup quinoa with 2 cups water. Once brought to a boil cook on medium heat until all of the water is absorbed. (For a rice cooker: combine 1 cup quinoa with 2 cups water and cook as indicted by rice cooker). Allow quinoa to cool.

Mix in tomatoes, Kalamata olives, green onion, pickled cherry peppers, red onion, cucumbers and artichoke hearts.

Evenly distribute dressing, and toss.

Before serving sprinkle with feta.

 

 

Adapted from Bobby Flay

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