Greek Quinoa Salad

Last year, in my attempt to add more whole grains to our diet, I started to play more with an ancient grain called quinoa. Quinoa (pronounced KEEN-wah ) is a delicious whole grain that was prized by the Incas for its nutritive value. In fact, it's the only grain that contains all of the essential amino acids, making it a complete protein. Quinoa has a nutty flavour with a slightly crunchy texture which I love.

We generally prepare this versatile grain as a side dish, similar to rice or pasta. We have been also known to toss it in soups or cold salads, or to use it as the base for a meatless main dish. Yes, we generally have one or two vegetarian meals a week. Don't fear for me - I bought a 15 lb Prime Rib Roast today (at 3.88 a pound how could I refuse).

We were having Greek Turkey burgers for dinner tonight - when I asked Paul what he wanted with the burgers his first response was 'a quinoa salad'. I thought about buying one but than realized for $6 I pay for a store-bought salad with all sorts of additives I can make a far healthier one! I googled about for 'greek quinoa salad' and found this recipe from homemakers.com.

I should say up front that I didn't follow their recipe which called for a layer of romaine lettuce, cooked quinoa, and then chopped veggies dressed with a lemony vinaigrette on top. I prefer my salad all mixed together so I nixed the lettuce, added some chopped red pepper, and tossed it all together. You'll see from the picture below that I used a tri-colour quinoa that I bought at Trader Joes when we were visiting with our friend Palma in February.

The result was fabulous!!!!!

Greek Quinoa Salad

3 cups (750 mL) hot, low-sodium chicken broth or vegetable broth
1-1/2 cups (375 mL) quinoa, rinsed
2 tbsp (30 mL) fresh dill, chopped
2 cloves garlic, minced
1/2 cup (125 mL) extra-virgin olive oil
3 tbsp (45 mL) lemon juice
1/2 tsp (2 mL) salt
pepper
1 cup (250 mL) grape or cherry tomatoes, halved
1 small English cucumber, unpeeled, roughly chopped
1 small red onion, halved and very thinly sliced
1/2 cup (125 mL) whole black olives (not canned)
1.2 red pepper, chopped
4 oz (125 g) feta cheese, crumbled
sprigs of fresh dill for garnish

Heat the chicken (or vegetable) broth in a large saucepan placed over high heat. When it has just come to the boil, add the quinoa and stir well. Allow to return to the boil, then immediately reduce heat to medium-low and simmer for 15 to 20 minutes or until liquid has been absorbed. When cooked, transfer mixture to a large, shallow bowl to cool.

Combine the dill, garlic, olive oil, lemon juice, salt and pepper in a small bowl. Whisk to blend well. Taste and adjust seasoning if necessary.

Place the tomatoes, cucumber, onion, pepper, and black olives in the bowl with the quinoa and drizzle with the vinaigrette.  Crumble the feta over the top.  Garnish with fresh dill and serve.

Comments

[Kayte]

This is going on my list for this weekend, we love, love, love Greek food/flavorings and this looks perfect with the Quinoa, which we also happen to love. Thanks for the recipe, I like your version just fine and it looks just beautiful in that gorgeous bowl. I think I could just cook from your blog and be perfectly happy, to be truthful and honest and all. :-)

[bellini]

This is an idea that I love Jerry. Healthy and flavourful comes to mind.

[JDeQ]

I hope that you enjoy it as much as we did Kayte. We had leftovers again last night and it was even better. I'd be happy with just a big bowl of this for supper!

Yup - after all the travelling and work craziness recently bellini I need some helthy and flavourful food!

[Barb Cabot]

Thanks for this. I'm going to try and also pass on to my two daughters.

[JDeQ]

You're welcome Barb, I bet they appreciate how healthy AND tasty it is. :-)

[Barbara Skinner]

I'm trying to get into the quinoa habit and this looks like a great recipe - thanks!