Quinoa Salad

I've been eating this Quinoa Salad like it's going out of style. Quinoa packs a lot of protein, vitamins, calcium and magnesium, and is the only grain that is a complete protein on it's own. This recipe makes a good-sized batch that keeps in the fridge for 5 to 6 days. It's quick, easy, healthy and delicious, so I thought I'd share!


Ingredients:

1.5 cups quinoa, rinsed and drained
3 cups water or vegetable stock
2 cloves garlic, minced
juice from one or two lemons
1/4 cup balsamic vinegar
1/2 cup cold pressed olive oil
1/2 cup kalamata olives
1/2 cucumber, diced
1/2 each red & yellow peppers, diced
1/2 red onion, diced (or to taste)
1 cup cherry tomatoes
1/2 cup crumbled goat feta
1/4 cup fresh parsley or dill, chopped
salt and pepper to taste


In a medium-large saucepan, bring the quinoa and broth to a boil, reduce heat and simmer for 12-15 minutes until tender. Allow to cool.


In a small bowl, whisk together the vinegar, lemon juice, garlic and olive oil. Gently toss the quinoa together with the prepared vegetables.

Pour the olive oil mixture over the quinoa. Add more salt and pepper to taste and gently stir in the feta cheese.


In future batches I'm thinking about adding black beans, corn and cilantro instead of cucumber, feta and parsley. Yum yum yum!

This makes about 12 one-cup servings at about 400 calories each.