Wednesday, June 1, 2011

Greek God Salad

1 1/3 cup (330 mL) water
2/3 cup ( 160 mL) quinoa
1 cup (250 mL) diced English cucumber
½ cup (125 mL) red pepper
½ cup (125 mL) sliced or chopped black olives 
½ cup (125 mL) crumbled feta
¼ cup (60 mL) diced red onion (optional)
3 Tbsp (45 mL) olive oil
3 Tbsp (45 mL) lemon juice
1 tsp (5 mL) dried oregano
cracked black pepper to taste 

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid and fluff with a fork. Set aside to cool completely.

Place the cucumber, red pepper, olives, feta, and red onion (if using) into a medium bowl. Add the cooled quinoa and set aside. Whisk the olive oil, lemon juice and dried oregano in a small bowl. Pour the dressing over the quinoa vegetable mixture and gently toss until evenly distributed. Add cracked black pepper to taste.

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