Archive | June, 2012

Greek Quinoa Salad

18 Jun

Quinoa is a super food – it’s great if you’re on the South Beach diet, it’s high in fibre, low on the glycemic index and a complex protein. It’s really good depending on how you make it, because by itself it’s tasteless, bland, bitter and kind of beany smelling, even though it’s really a seed. I eat this particular quinoa salad 5-6 days a week for breakfast, lunch, dinner, snack or even as a late night snack. Prepare in advance, chill, and consume within 4-5 days, if it can last that long =)

Greek Quinoa Salad

note: some people like more quinoa, some less, o less tomatoes and more onions, so measurements based on personal preference.

  • quinoa ( prepared as per the package) – I like to use Bob’s Red Mill Organic Whole Grain Quinoa
  • grape tomatoes, halved
  • japanese cucumbers, diced
  • red onion, diced
  • minced garlic to taste
  • feta cheese (I like Happy Cow Goat Feta from the Okanagan – not as salty. Found at Whole Foods, Donald’s Market)
  • 1/2 lemon, juiced (or more if you want it to be more tangy)
  • 2-3 splashes white wine vinegar
  • 1 teaspoon extra virgin olive oil
  • salt, to taste
  • ground black pepper, to taste
  • agave
  1. Prepare quinoa – rule of thumb is rinse, 2 parts water to 1 part quinoa, let water boil, add quinoa, cover, cook for 10 minutes or till all the water has evaporated or been absorbed, fluff with a fork, cover and let stand for 15 minutes. Chill, because if you don’t and add the veggies, you’re going to have steamed vegetables on your hands.
  2. Add tomatoes, cucumbers, onion, minced garlic to cool quinoa. Fluff.
  3. Add lemon juice, white wine vinegar, olive oil and fluff till well blended.
  4. Salt & pepper to taste, and just a squeeze of agave.
  5. Lastly, crumble feta cheese and fluff.
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