“More! More!”…”Me too! Me too!” Those words are music to a mother’s ears….especially when heard at the dinner table! I’ve put off making quinoa because the last time I made it the kids wouldn’t eat it. I decided to give it another go this time using the white quinoa instead of the red. The white is more mild in flavor, which seems to be a hit 🙂
2 cups of quinoa soaked overnight and rinsed until water is clear*
3 cups of water
1 cup of cucumber de-seeeded and diced
1 Tbsp of minced red onion
1/2 c of diced & de-seeded tomato
10 olives (your favorite) cut in half or quartered
1 1/2 cups of baby spinach sliced into ribbons
Juice of 1 lemon
1/3 c olive oil
1 Tbsp of greek seasoning
salt & pepper
*Make sure you rinse your soaked quinoa until the water runs clear….if this step is skipped your quinoa will be BITTER! For more information on soaking your quinoa visit http://www.thenourishinggourmet.com/2012/01/basic-quinoa-soaked.html
1. Place quinoa in a pot on medium heat with the 3 cups of water. Cook until all the water is absorbed (about 15-20 minutes). Remove from heat, fluff quinoa with a fork, and drizzle with olive oil to prevent clumping.
2. In a bowl add the quinoa and the rest of the salad ingredients. (Other optional veggies could be colored bell peppers, artichokes, or even capers.)
3. In a separate bowl prepare dressing. Squeeze in lemon juice, add greek seasoning, and SLOWLY pour in olive oil, whisking until emulsified. It should take about 1/3 c of olive oil, but watch carefully! Add a pinch of salt and black pepper.
4. Pour dressing over salad, toss, then taste to adjust salt & pepper to taste. **tip the more salty the olive you use, the less salt you will need to add in, the same goes with the capers 🙂 Enjoy!
This post was shared as a part of the Pennywise Platter. http://www.thenourishinggourmet.com/2012/01/pennywise-platter-thursday-119.html