Whole grain quinoa makes a tasty and healthy summer salad. Be sure to rinse it well in a fine sieve before cooking.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 cup quinoa||salt and freshly ground black pepper|
|1 cucumber, peeled, seeded, and diced||1/2 cup olive oil|
|1 small red onion, chopped||2 tbsp fresh lemon juice|
|2 tbsp chopped parsley||2 oz (55 g) feta cheese|
|2 tbsp chopped mint||1/2 cup pitted and coarsely chopped Kalamata olives|
Rinse the quinoa well in a fine mesh sieve. Drain and place it in a medium heavy-bottomed pan. Stir constantly over a medium heat about 3 minutes, until the grains separate and begin to brown.
Add 2 1/4 cups water and 1/2 tsp salt and bring to a boil over high heat. Reduce the heat and cook for 15 minutes, or until the liquid is absorbed. Transfer to a bowl and let cool.
Add the cucumber, onion, parsley, and mint to the quinoa. Whisk together the oil and lemon juice in a small bowl. Pour over the quinoa and mix.
Sprinkle with the feta cheese and olives. Season with salt and pepper, and serve.
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