Wednesday, June 26, 2013

Herbed Quinoa Salad

I haven't cooked with the superfood ingredient, quinoa, until NOW! And, let me tell you, it was totally worth it! The flavors in this were greek-inspired and just awesome. This was a huge hit at the Memorial Day party we went to.

Herbed Quinoa Salad-adapted from What's Gaby Cooking
Total Time: 30 Minutes
Serves 6

  • 1 cup quinoa
  • 2 cups chicken stock
  • 1/4 cups chopped parsley
  • 1 cup chopped cilantro
  • 2 tablespoons chopped tarragon
  • 2 tablespoons chopped mint
  • 6 tablespoons olive oil
  • 1 cup diced cucumber
  • 1 cup halved cherry tomatoes
  • 1 cup halved kalamata olives
  • 2 ounces crumbled feta cheese
Bring chicken stock and quinoa to a boil in a large pot and then reduce to a simmer. Let it cook for 15 minutes, until all the water evaporates. Remove from pot and set aside.

In a food processor, combine the spices and olive oil until it resembles a pesto. Combine the herb mixture and quinoa. Add in cucumber, tomato, olives and feta cheese. Gently toss to combine.
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