Ever since the first time I tried a quinoa dish at a friends house, I loved it, even before I knew it was really healthy. When I researched some recipes, I felt daunted at the thought of cooking it myself because it didn’t seem easy. So it was many years before I actually attempted making quinoa on my own. But once I got the hang of it, I’ve become a quinoa making machine. Now I have an arsenal of go-to recipes that I love and I’m going to share one of my favorites with you, Greek Quinoa Salad. This recipe is simple and quick. You’re done and ready to eat in under 30 minutes.
1.5 cups of uncooked quinoa
3 cups of low sodium chicken broth (you can use water if you prefer)
½ an English cucumber, chopped
1 green pepper, chopped
1 red pepper, chopped (I only had an orange pepper on hand today)
1 tsp dried basil
1 tsp dried oregano
2 tsp minced garlic
1 Tbsp olive oil
4 Tbsp of Balsamic Vinaigrette
¾ – 1 cup of chopped feta cheese
1. In a pot, add your quinoa and chicken broth (or water or a mix of both.) Bring it to a boil and then simmer it on low for 20 minutes.
2. In the meantime, chop your cucumber and peppers. Place them all in a bowl.
3. Add the rest of the ingredients into the bowl and gently mix until it everything is combined.
4. By this time the quinoa should be cooked, so add the warm quinoa into the bowl and mix.
You can either eat it warm or put it in the fridge to cool down and eat later. If you want to make this a meal, instead of just a side dish, add some cooked chicken and you’re good to go! Leftover are even great for lunch the next day.
What’s your favorite quinoa dish?