Mediterranean Quinoa Salad (keen-wah)

My friend and neighbour Serena introduced us to the epic phenomenon called “Quinoa”.
 

Quinoa (/ˈknwɑː/ or /kɨˈn.ə/, Spanish: quinua, from Quechua: kinwa), a species of goosefoot (Chenopodium), is a grain crop grown primarily for its edible seeds. It is a pseudocerealrather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds.
It is high in protein, lacks gluten, and is tolerant of dry soil.

 
As a family of carnivores, we don’t search out new and interesting ways to serve vegetables and/or grains.
 
She was kind in bringing some over, and we were pretending to be grateful in accepting her gift – but secretly I cringed at the thought of a plate full of ‘healthy stuff’.
 
Until I tried it.
 
Now I can’t get enough!
 
Thank you Serena!
 
quinoa salad topped with blue cheese in a dish
 
 
The original recipe is on AllRecipes.com, but I made a few little adjustments for us;
 

You will need:

 

  • 2 cups water
  • 2 cubes chicken bouillon
  • 1 clove garlic
  • 1 cup uncooked quinoa
  • 2 large (cooked) chicken breasts  (cut to bite-sized pieces)
  • 1/2 large red onion
  • 1 large green pepper
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley
  • 1/4 cup fresh chives
  • 1/2 tsp salt
  • 2/3 cup fresh lemon juice
  • 1 tbsp balsamic vinegar
  • 1/4 cup olive oil
  • 1 tomato, chopped to tiny pieces
  • crumbled goat cheese to top (optional)

 

 

Directions:

 

  • Bring the water, bouillon cubes and garlic to a boil in a saucepan.  Reduce heat to medium-low, cover and let simmer until the quinoa is tender and the water has been absorbed. (15 – 20 minutes)
  • Discard the garlic clove and scrape the quinoa into a large bowl
  • Genty stir in the chicken, chopped onion, chopped pepper, feta cheese, parsley, chives, tomato and salt into the quinoa.
  • Drizzle with lemon juice, balsamic vinegar and olive oil.  Stir until evenly mixed.
  • Top with some crumbled goat cheese if you wish then serve warm or refrigerate and serve cold.

 

 


I would double or triple the recipe because it will go quickly – and it keeps well in the fridge.

The above will make 4 hearty servings.

Even if you aren’t a tofu-eating-Birkenstock-wearing kind of person, I feel pretty confident you’ll love this salad.
Cheese and chicken – nuff said!

dish of quinoa salad topped with blue cheese







Have a great one!

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2015-01-28T19:54:53-04:00May 20th, 2014|Uncategorised|0 Comments

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