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Most commonly considered a grain, Quinoa is actually a relative of leafy green vegetables like spinach and swiss chard. Nature protects each grain with a coating of saponin, a bitter, soap-like substance that acts as a natural insect repellent, so it is important to rinse quinoa well before cooking. Quinoa is a versatile grain that cooks quickie, usually within 15 minutes. Great recipe for GLUTEN FREE diets
- 2 cups chicken broth
- 1 garlic clove, smashed
- 1 cup uncooked quinoa, well rinsed
- 1 large red onion, diced
- 1 large red pepper, diced
- 1 cucumber, diced
- 1⁄2 cup sliced pepperoncini pepper
- 1⁄2 cup pitted kalamata olive, halved
- 1⁄2 cup crumbled feta cheese
- 1⁄2 cup carrot, diced
- 1⁄4 cup chopped fresh parsley
- 1⁄4 cup chopped fresh chives
- 1⁄2 teaspoon salt
- 2⁄3 cup fresh lemon juice
- 3 tablespoons balsamic vinegar
- 1⁄4 cup olive oil
- Rinse Quinoa in cold water in a strainer. Bring chicken broth and garlic to a boil in a saucepan. Stir in quinoa, reduce heat to low and cover. Simmer until the quinoa is tender and the water has all been absorbed. As the quinoa cooks, the germ separates from the kernel, creating little white rings. When you see these rings, you know the grains are fully cooked.
- Place quinoa into bowl and cool. Gently stir in remaining vegetables and toss lightly. Drizzle with lemon juice, balsamic vinegar and olive oil. Stir until evenly mixed. Place extra Feta Cheese on top to garnish.
- Serve warm or refrigerate and serve cold.