Quinoa Salad with Fresh Herbs and Feta

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Damn it. Despite my better efforts at being completely and randomly prejudiced with regards to quinoa based on random associations thereof, I think I like it now.

My first batch, with red onion
My first batch, with red onion

Again, Damn it.

My lovely sister has been trying to get me to eat this stuff (and other healthy things) for years now.

All the fixings
All the fixings

I guess I should have listened to her sooner.

A few weeks ago, I sent her a request for some of her favorite recipes. The following is a version (slightly modified) of the recipe that she sent me.

The element of this recipe that I find especially interesting is that no single ingredient emerges as the star. Yes, the quinoa is the main ingredient, but each forkful delivers a different variation of textures and flavors, all of which work very well with each other. The textured backbone of the ancient grain is reinforced by the savory herbs, and punctuated by the salty notes of almonds and feta, and the sweet vegetables.

Ingredients:

  • 2 cups cooked quinoa
  • 1 yellow pepper (or 6 mini sweet peppers), diced
  • 1/2 cup grape tomatoes, cut in half
  • 1/2 cup red onions, diced
  • 1/2 cup of fresh parsley, chopped
  • 1/2 cup of fresh cilantro, chopped
  • 1/4 cup feta cheese
  • 1/4 cup sliced almonds
  • 1/4 cup olive oil
  • 3 tbsp fresh lemon juice
  • salt and pepper

Cook the quinoa according to package directions. The sort that I bought calls for 2 cups of water (or stock) for each cup of quinoa. I used 2 cups of quinoa, 2 cups of chicken stock (for some extra flavor) and 2 cups of water.

Let the cooked quinoa rest while preparing the other ingredients.

Dice the peppers and onions so that the chunks are relatively similar sized. I used red onions in my first batch (which my wife casually reported was “too oniony”) and green onions in my second batch (which was more to her taste).

Slice the grape tomatoes in half.

Chop the parsley and cilantro together, again, to roughly the same size.

Mix all of the ingredients together in a large mixing bowl. I used almonds in place of sunflower seeds, which were in Caitlin’s original recipe, mostly because I had almonds in the pantry. This illustrates one of the nice features of this salad, in that it’s a very forgiving mix, so you can add (more or less) whatever you like without really messing it up!

Add salt and pepper to taste.

Serve at room temperature, or chilled, and enjoy!

Ingredients for my second batch
Ingredients for my second batch
Chop the peppers into nice little uniform pieces
Chop the peppers into nice little uniform pieces
I added some grilled corn kernels to the second batch as well
I added some grilled corn kernels to the second batch as well
Batch 2 - A colorful mixture of beautiful and balanced ingredients
Batch 2 – A colorful mixture of beautiful and balanced ingredients
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8 Comments Add yours

  1. betternotbroken says:

    I refused to eat quinoa based on irrational hatred as well, now I like it! The recipe looks good!

    1. Brian says:

      Try it out, it’s pretty tasty!

  2. natasha says:

    Beautiful colours…need to try this…

    1. Brian says:

      It’s very good, you should try it out, and let me how it goes.

  3. Andrea Carey says:

    Yum! I made this yesterday and had it for lunch today. Things I did differently: I forgot to buy onions (both kinds) but good news, it was good without them. I also added cucumbers because cucumbers rock. Excellent recipe Brian!

    1. Brian says:

      Thanks Andrea!
      You should write down some of your recipes, and write up some guest posts.

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