Thursday, September 02, 2010

Greek-Style Quinoa Salad

Quinoa is one of those staples that scares people. First you have to get past the spelling and pronunciation. Then the odd tail that comes off the spheres when they're cooked. It's a lot less threatening to cook up some rice.

Quinoa is a versatile ingredient. With a mild, nutty flavor, it's most often used as a grain, but it has a much superior protein content. That makes it a perfect ingredient in a healthy vegetarian diet.

I've been using it more often lately. With some leftover cooked quinoa from a recipe the other night, I whipped up this delicious salad. With a side of pita and hummus (or by itself), it's a great light lunch.

Greek-Style Quinoa Salad
Makes two servings.

3 cups cooked quinoa
2 tomatoes, diced
1 bunch scallions, diced
1/2 cup feta cheese, crumbled
1 tablespoon olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
Salt and pepper to taste
(And believe me...I would have added some chopped Kalamata olives if I'd had them.)

Combine all ingredients. Serve chilled or at room temperature.

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