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.
Quinoa (keen-wah) is a superfood that is an easy addition to many meals. Packed with protein and low in calories, it is most like a grain with a creamy yet crunchy texture, and a slightly nutty flavor. Very filling and quite versatile it is a complete protein, and because it is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, it is said this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.
Ingredients
2 cups water
1 cup quinoa
1 pinch salt
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup fresh parsley, chopped
Directions
In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.
