Greek Inspired Quinoa
Do you love Quinoa? I know that I do. This grain is truly a superfood, full of fibre, protein, and all kinds of other good stuff. Quinoa is a great substitute for rice, pasta, or any other grain. You can eat it as breakfast cereal, a plain side, or as a base for a delicious salad (or main course if you’re looking for a meatless meal or nutritious vegetarian option.)
One of my favorite ways to prepare quinoa is inspired by the mediterranean, incorporating many of the flavours of Greece. Not only is this dish super easy to make, a real crowd pleaser, and very cost-effective to serve to a crowd, but it’s also a fantastic way to use up the mint that may have taken over your garden (Note to self: plant mint in planters. Do not plant mint in the ground).
What you’ll need (to serve 6 generous servings):
1 1/2 cups of quinoa (use any kind you like)
1/2 an english cucumber, small diced
1 cup cherry tomatoes, cut in half
1 red pepper, diced
3 scallions, thinly sliced
1 cup of feta cheese (I like goat’s milk), crumbled
1/4 cup fresh mint leaves, cut in a chiffonade
Juice from 1/2 a lemon, or red wine vinegar
Freshly ground sea salt & black pepper to taste
Optional: fresh oregano, fresh parsley
What You’ll Do (I told you it was easy):
Cook quinoa according to package directions. Let cool to room temperature.
In the meantime, prepare the other ingredients and add everything except the mint & feta to a large bowl. Mix in the cooled quinoa. Drizzle with a little bit of olive oil (for moisture) and squeeze lemon juice on top (or drizzle with red wine vinegar).Mix thoroughly. Add the feta and the mint (and other herbs if you are so inclined), and mix. Season with black pepper, mix and taste (don’t salt until you taste, as feta can be salty). Add some salt, if necessary.
Serve either at room temperature or cooled, as a vegetarian main course, side dish, or even delicious mid-afternoon snack. Don’t expect leftovers.
Note: You can easily increase the quantities for a crowd. Don’t worry about being precise. It’s pretty hard to screw this one up.