I never understood the sudden craze over this little seed. I had tried it on various occasions and my opinion was less than complementary. I found the flavour dull and almost acrid, the smell was that of stale water and the general appearance quite bland. That is, until I started playing around with greek salad, trying to introduce the protein aspect that it was lacking while keeping it strictly vegetarian. The end result was a roaring success, pleasing even the pickiest of palates. If you are looking for a delicious way to introduce this superfood into your diet, give this recipe a try. Take a bite and the flavours will make you forget that it’s actually very healthy.
MAKES 6 CUPS
1 1/2 cups Quinoa (uncooked)
2 cups water
2 tsp Canola oil
1 English cucumbers (seeded and small diced)
2 Red bell peppers (seeded and small diced)
1 Large red onions (finely diced)
3 tbsp Dry oregano
1 cup Greek feta cheese (medium dice)
1/2 cup Italian parsley (finely chopped)
1/4 cup Red wine vinegar
1/2 cup Extra virgin olive oil
Salt and Pepper (to taste)
Rinse the quinoa under cold water until the water runs clear.
In a large, heavy bottom pot, add quinoa, 8 cups of water and oil and bring to a boil, uncovered, over medium / high heat.
Once boiling, reduce heat to low and cover, checking periodically, for 15 minutes.
Turn off the heat and let the quinoa steam, covered for 5 minutes or until tender.
Fluff the quinoa in the pot and transfer to a cookie sheet to cool quickly.
Mix all prepared vegetables in a large bowl with oil, vinegar, cheese and herbs.
Add the cooled quinoa and mix
thoroughly, season and taste.