Incredibly easy, healthy delicious greek style quinoa that makes a great side or perfect as a meal on its own.
Well, I cannot believe it has been months since I have posted something. I have a list of good excuses, but they are just excuses so I will not go into details. I can say, I will try to do a better job with posting something more often. It is a personal goal that I have not done a great job meeting in any way.
A few weeks ago we had a potluck at work. It was great fun. Everyone did a great job bringing something delicious and as we are a group that likes to eat, there was an enormous amount of food. As for me, I got carried away and singed up for way too many things. My kitchen looked like Christmas and Thanksgiving combined and cleanup was not pretty. One of the dishes I made was this greek style quinoa because I thought it would be easy to travel and its flavors are familiar enough that everyone would like it. The other thought was, usually these types of get togethers have so much unhealthy food that it would be nice to have a healthy dish. Luckily, it worked out.
I received positive feedback and recipe requests, so it is time to write down what I did!
This dish has my favorite flavors, but it can easily be changed with other flavors. Feta and red peppers blend nicely together and an addition of parsley adds a fresh, bright flavor. I dressed this simply with lemon and olive oil. I fire roasted a red and yellow pepper, but you can use any roasted pepper, jarred or canned will work fine. My go to is parsley, mainly because I always have it in the garden, but mint and chives will work great as well. If you choose, adding some toasted almonds and walnuts adds a great crunch, but are completely optional.
Mmm, now off to snack on some of this lovely quinoa….
- 2 cups quinoa, tri-color preferred
- 4 cups water
- 1/2 teaspoon salt
- 1/2 cup crumbled feta
- 1/4 cup chopped kalamata olives
- 1/4 cup finely chopped flat leaf parsley
- 1 roasted red pepper, peeled and diced
- juice of half of lemon
- 1/8 to 1/4 cup olive oil
- 1/2 cup chopped toasted walnuts or almonds, optional
- Bring water to a boil, add salt to taste and cook quinoa according to directions, about 15 minutes. Let sit covered off the heat for 5 minutes.
- While the quinoa cooks, chop the pepper, olives, parsley.
- Place quinoa, pepper, olives, parsley in a bowl and gently mix. Add feta cheese and drizzle with olive oil and lemon juice. Add salt and pepper to taste. Top with toasted nuts if using
- You may need more or less lemon and olive oil. I dress this to taste.
- Add mint and chives as additional herbs
- Red onion can be added as well