We had friends over for a casual barbecue dinner on Friday night. I had been staring at this package of Red Quinoa for several weeks so I decided to try making a cold salad with it instead of the usual pasta or potato salad. It gave me the opportunity to use fresh herbs from my garden. I liked it so much that I deemed it appropriate for lunch and that’s what I’m having today.
Red Quinoa is a very healthy grain, higher in protein than any other. It also provides many vitamins and nutrients including all nine amino acids. I knew this stuff was good for us, but now I also know how delicious it is. Shockingly, even the kids eat it!
Red Quinoa Salad
- 1 cup uncooked red quinoa
- ⅓ cup olive oil
- 2 tablespoons red wine vinegar
- ½ cup diced red onion
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 cups seeded diced tomatoes or 15 oz can drained
- ½ cup (1/2-inch) diced seeded cucumber
- 3 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh marjoram
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 cup fat-free Feta
- Cook quinoa as you would rice, by slowly boiling (follow instructions according to your package). Let cool.
- Whisk oil with vinegar, onion salt and pepper and set aside.
- Toss tomatoes, cucumbers and chick peas with the fresh herbs and the dressing.
- Top with feta cheese, garnish and serve.
Recipe adapted from Cooking Light, with a few minor changes.