Quinoa is the new it food. Anyone who knows anything about food needs to know about quinoa (pronounced: KEEN-wah). Quinoa is a versatile whole grain that has been elevated to superfood status because of its high protein and fiber content. You can easily find it these days in a variety of different recipes like soups, salads, side dishes and smoothies.
Have a box of quinoa and you’re not sure what to make with it? If you like Greek salads then you might really enjoy this recipe because it combines the flavors of a traditional Greek salad but replaces the Romaine lettuce with cooked quinoa. It works well as a side dish for fish, chicken, steak or grilled tofu.
- In a sauce pan with a lid, combine 2 cups of water with dry quinoa and salt on medium/high heat. Bring to a boil without the lid and then lower the heat to simmer and place the lid on the pan. Allow quinoa to cook for about 20 minutes. Quinoa cooks similarly to rice, so small holes should form on the top once it it close to being done.
- In a large mixing bowl, add remaining ingredients and stir to combine.
- Once quinoa has finished cooking, remove the lid and allow it to cool for 10-15 minutes before adding to vegetable mixture. Once quinoa has cooled slightly, add to vegetable mixture and serve immediately or cover and chill in refrigerator for a few hours. Salad can be covered and stored in the refrigerator for 2-3 days.