Quinoa Salad

I saw this a couple of weeks ago on a blog I enjoy reading.  Do you know Teresa over at Blooming on Bainbridge 
If not, you should pay her a visit, and tell her I sent you.  She is such a fun, bubbly gal.  She lives in the Pacific Northwest with her hubby and Soft Coated Wheaten named Doogan.   We have a Sweetie Wheatie too.  But her Wheatie is a movie star!!   Anyway, a couple weeks ago Teresa posted this salad.  She is working with a nutritionist and this was one of the recipes given to her.  Called a "power food" Quinoa is a seed, that has a sort of a nutty pasta taste.  I had not ever cooked it before.  So I was particularly interested in making this dish.  And, it was chock full of fresh and healthy ingredients!  Let's cook.

Not pictured above is fresh basil.  I was waiting on Mr. G to get home and bring me some.  I chose to use lemons instead of limes, simply because I have so many, and I also added fresh mint to my salad.  I love fresh mint in salads, and it is used a lot in Mediterranean cooking.  So first off, you need to thoroughly rinse your quinoa.  The recipe called for 2 cups, and the bag I purchased from fresh & easy, was exactly that.  After rinsing, add to large pot, and then add your cooking liquid.  You can use water, but I used 3 3/4 cup chicken broth, as did Teresa.   Bring to boil, then reduce heat to low, cover and simmer for 15-20 minutes.  I cooked mine for 15.  I didn't want it mushy, so I removed it from heat at 15 and poured off excess liquid.

Pour quinoa onto cookie sheet to cool.  Or just leave alone to use later, but I was making salad then, and wanted it to cool faster.  While Quinoa is cooking, dice up your veggies.  Purple onion, cucumbers, and tomatoes.  Scoop seeds out of cucumbers before dicing.

Rinse off your beans.  I used one can of black and one can of garbanzo.  Add to large bowl.  Dump in chopped veggies.  Squeeze juice of two lemons or limes into bowl.  Season with sea salt and pepper.  Add your ribbons of fresh basil and if you want, fresh mint. And feta cheese.  Pour over olive oil.  I used less than 1/4 cup.  Toss well.  Add your cooled quinoa and mix thoroughly.

It makes a bunch!  I think next time I would half the recipe.  So I packaged some up for my girls to try.  We  both thought it was delicious!  Greg grilled some burgers, and I had mine sans bun.  Some fresh orange slices, and we were happy campers.  I did have to make dinner, Paul Prudhomme style, sitting on this yellow stool.

Bon Appetit!

I hope you will try this delicious and healthy salad!