Quinoa Salad with Cilantro and Feta

March 24, 2012 § 6 Comments

Quinoa is a delicious, versatile grain that is gluten-free and easy to prepare. If you can boil water, you can whip up a tasty lunch in no time! I like to add a lot of veggies and use whatever I have on hand in the fridge. You could add leftover chicken, sliced almonds if you like a little crunch, whatever suits your fancy. You could add some crushed garlic to the dressing as well.

I recommend soaking the grains overnight as it’s easier to digest. Then rinse, and cook for about 5 to 6 minutes. For more info on soaking grains, see here.

Ingredients:

1 cup quinoa

2 cups water

1/2 tsp salt

1 cup tightly packed Italian (flat leaf) parsley, chopped

1 cup tightly packed cilantro, chopped

1/4 cup minced red onion, or less, depending on your taste buds

1 tomato

1/2 cucumber (peeled if not organic), chopped as large or fine as you like

1 carrot grated

1/2 cup crumbled feta (about 3 oz.)

1/2 red pepper chopped fine

1/4 cup fresh squeezed lemon juice

1/2 cup olive oil

1/4 tsp Dijon mustard

Bring water to boil, add salt, add your quinoa. Once it comes back to a boil, reduce to a simmer and cook for about 5 to 6 minutes, covered. Drain well and put in large bowl. No need to cool it as it will absorb the flavors more when warm. Add your veggies and toss.

In separate bowl whisk lemon juice with olive oil, add the mustard until nice and thick. Pour this over the quinoa mixture and toss. Add the feta, taste for seasoning, adding salt and pepper as you like it. I usually add about 1/2 tsp salt to this.

Remember you can add more or less of any veggies, and be creative!

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§ 6 Responses to Quinoa Salad with Cilantro and Feta

  • CaraBD says:

    how many servings does this make? we want to make extra for lunch!

  • CaraBD says:

    this was delicious! we added diced celery for extra crunch. this will become a staple lunch dish of ours, thank you 🙂

  • NYNYFoodie says:

    I’ve made this recipe every week since you posted it. It’s really delicious, nutritious and light. My husband loves taking it to work for lunch. I added pitted kalamata olives, which went well with the cheese. Also, I enjoy the recipe both with and without the dressing. Leaving the dressing out is a good way to cut some extra calories, and there’s so much great stuff in there that I didn’t even miss it.

    • Agi's Farmhouse Kitchen says:

      I like the idea of the olives! Whatever you have on hand in the fridge pretty much with works with Quinoa. I had it the other night for dinner mixed with roasted vegetables, caramelized onions and a few toasted pine nuts.
      A good thing to always have on hand!

      Thanks 🙂

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