A good recipe fills me with glee. Sharing a good recipe just increases the glee exponentially. Thank you for allowing me the pleasure to be your Jittery Cook for practically 6 years. As the anniversary of our relationship approaches, I can’t help looking back with astonishment at the accumulation of glee!
For a long time now, I’ve had a hankering for quinoa. I can only go so long being quinoa free. This Quinoa Greek Salad satisfies on so many levels. It’s light, filling and packed with savoury goodness. A big thank you to my chef sister, Julia Richardson, who helped tweak this baby into perfection. Bet’cha can’t eat just one bowlful.
Quinoa Greek Salad
- 1 c quinoa, well rinsed, added to a pot with 2 cups boiling water, then simmered uncovered for about 15 minutes, stirring occasionally, until dry
- 2 c finely chopped Lacinato or dinosaur kale, hard part of stems cut out
- 1/2 red pepper, finely chopped
- 2 tomatoes, finely chopped
- 2 Israeli cucumbers, finely chopped
- 1/3 c chopped sweet or purple onion
- 1/3 c finely chopped sun-dried tomatoes
- 1/3 c halved Greek Kalamata or sun-dried Peruvian Botija olives
- 1 c crumbled feta
- 1 garlic clove, minced
- 2 T finely chopped mint
- 1 t oregano
- 1 – 2 t lemon zest
Quinoa Greek Salad Seasoning
- 3 T olive oil, (I used garlic flavoured olive oil)
- 3 T lemon juice
- kosher salt and freshly ground black pepper
In a large bowl, combine hot quinoa with kale. Stir and allow it to come to room temperature. Add all salad ingredients, then add Quinoa Greek Salad Seasoning and taste to adjust.
Very satisfying as a light lunch. Can be prepared well in advance and refrigerated in a covered container. Serves 8 – 10.
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- WebMD weighs in on quinoa’s health benefits. “Buy the red or black,” says my friend, Harriet Sugar Miller. “The colorful quinoa has more phytonutrients than the white.”