Monday, April 26, 2010
I often find myself turning to my jar of Quinoa when I need a quick and healthy side dish. It takes only 10 to 20 minutes to make.
Quinoa is the most complete protein of any grain, and is a great source of iron, magnesium, vitamin E, fiber, potassium, and amino acids.
But a boring heap of quinoa is no fun, and the leftovers will often sit lonely in the fridge until I put them out of their misery. So the other day I decided to spruce up my Quinoa with feta, parsley and walnuts for a tasty grain salad that almost beat the grilled sea bass that was served atop it. Leftovers were excellent straight outta the fridge the next day. Once again, the best part about this recipe is that it could be easily customized to use up whatever you have on hand. Couscous, rice, barley, any kind of nut or dried fruits, cheese, herbs, or veggies such as aparagus or peas would be good.
This recipe serves two to four. Double if you want lots of leftovers.
First cook the Quinoa:
1 cups Quinoa
1.5 cups Water
Pinch of salt
Rinse Quinoa well and add water and salt. Bring to a boil, and then simmer lightly until Quinoa has absorbed all water and fluffs with a fork (10-20 min). I like to leave the lid on for ten minutes once I turn off the heat in order to steam and loosen the grains, same with rice.
Pour cooked Quinoa into a bowl, let cool for a few minutes, and add:
1/3 cup chopped walnuts
1/3 cup crumbled feta cheese
1/4 cup chopped parsley
heavy drizzle of olive oil
big splash of apple cider vinegar
squeeze of fresh lemon juice
salt, pepper, red chili flakes to taste