Quinoa (pronounced keen-wah) is a super-trendy, super-food. Almost as popular as kale. And rightfully so:
Did you know it's actually a seed , not a grain, and is more closely related to beets? Plus it's full of protein, calcium and fiber and is as easy to cook as any other grain.
As my kids head back to school today after their long winter vacation, I'm once again treated to the pleasure of tea with friends and lunches that consist of something other than peanut butter and jelly sandwiches. It's nice to have this time to myself for a small portion of each day, to find a moment to practice, to cook and to clean, or simply take a 10 minute savasana.
1 cup red (or white) quinoa
2 cups water
1 English cucumber, diced
1 yellow bell pepper, diced
1/2 cup of halved cherry tomatoes
1/2 cup of chopped kalamata olives
2 green onions, sliced thinly
1/2 cup of crumbled feta
For the sauce:
scant 1/3 cup of olive oil
1/4 cup of red vinegar
juice of one lemon
salt and pepper to taste
Combine the quinoa and the water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes, or until the water is absorbed. Remove from heat, transfer to a bowl and place in fridge for at least 20 minutes to cool.
Meanwhile, for the sauce, combine all of the ingredients and whisk together until well blended. Set aside.
Once your quinoa is cooled, combine the rest of the veggies and feta, stirring to combine. Toss with the sauce. Serve chilled or at room temperature.