SUSTAINABLE QUINOA DISHES
MADE FROM SCRATCH
GREEK QUINOA SALAD
WHAT YOU’LL NEED:
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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.
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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.
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Mix in tomatoes, Kalamata olives, green onion, pickled cherry peppers, red onion, cucumbers and artichoke hearts.
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Evenly distribute dressing, and toss.
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Before serving sprinkle with feta.
Adapted from Bobby Flay