I'm not sure how many of you are familiar with quinoa. I was completely unfamiliar until a few months ago. Now I see recipes for it everywhere. It is super healthy and pretty darn tasty. But, really it's just a canvas to which you can add whatever veggies and herbs you love. This weekend I made a batch using a bunch of stuff we had in the fridge and it was really good and filling.
Apparently, quinoa is a complete protein which is a big plus. My best friend Annic is a vegetarian so this recipe was great for her too. We had 6 people so I did a pretty big batch. Here's my recipe and a picture of the finished product€¦
Cooked quinoa at room temperature*
2 stalks celery, diced
1 cucumber, diced
1/2 container cherry tomotoes, diced
fresh parsley chopped (we used a lot because we like parsley. Modify to your own tastes)
1/2 cup crumbled feta cheese
1/2 cup cooked sweet corn kernals
1/4 cup sliced almonds
Juice of 1-2 lemons
1/4 cup olive oil
Salt and pepper to taste.
Mix together and pour over salad.
NOTE: I did a very small dice on all the veggies to that everything was approximately the same size which blended well with the quinoa grains. You can make them any size you like.
To cook the quinoa: Add to a medium pot 2 cups of rinsed quinoa and 4 cups of chicken or vegetable stock. Bring to a boil. Once at a full boil reduce heat to low and cover with a lid. Cook for 15 minutes until quinoa is tender.
The best thing about this recipe is that you can add or remove any vegetables you like. I've seen it made with eggplant, zuccini, carrots, you name it. Grab whatever looks good from the fridge and get to cooking.