It's been a while since I made something with quinoa. So when I saw the recipe for this salad I put it on the must-make-soon list. Which turned out to be a good idea. The nutty flavour of the quinoa goes well with the salty feta and the crisp vegetables.
There will be lots of other soups, salads and sandwiches at IHCC this week.
Greek-style Qinoa Salad
Adapted from Jamie Magazine, Issue 21 August 2011
1 cup quinoa
zest and juice of 1 lemon
1 red onion, diced
2-3 tomatoes, chopped
1/2 cucumber, quartered, desseded, finely chopped
100 g feta cheese
1/2 tsp dried oregano
red wine vinegar
Cook the quinoa in about 1 1/2 to 2 cups of water until almost tender, about 10 minutes. Remove from heat and let stand with the lid on for another 5 minutes, then drain off any excess water and let cool. Transfer the quinoa to a bowl and add some salt and pepper, the zest and juice of the lemon and some olive oil. Add the vegetables, feta and oregano and fold under. Round off with a bit of red wine vinegar to taste.