With the moseying in of spring I thought I would share a fun recipe for the season. This is served cold so you can make it up in advance and refrigerate it for later.
This is one of my favorite recipes to make. Quinoa is a very high protein pasta like grain shaped like couscous. You can find it most inexpensively in bulk in a health food store or food coop and a cup made will feed a family of 4 for two meals.
I love to mix and match veggies and things that I have on hand to give the salad different flavors depending on my mood. Here is my version of a Greek Salad however I also like to give it a south west flare as well and have commented on substitutions below.
Greek Quinoa Salad
(serves 8) high in protein and vegetables.
Can buy Quinoa in bulk and throw in whatever veggies are fresh. A little goes a long way.
1 cup quinoa (find in health food or bulk food section of market)
2 cups water or low sodium vegetable broth
1 avocado chopped into ½ chunks
½ cup low fat crumbled feta cheese
6 – 12 kalamata olives diced
½ red, yellow and or green peppers chopped into ½ chunks
1 tomato chopped into ½ chunks
1 can of black beans
A splash of lemon juice
Seasons to taste (I use a little garlic and pepper)
Boil water/broth and add quinoa reduce to medium heat and cover 10 – 15 minutes
Fluff the quinoa once cooked and toss in everything else.
Goes great with salmon or other light fish like Halibut or Cod as well as lean pork.
Avocado, feta and olives can be swapped out with mushrooms, asparagus bits or corn to give different flavor mixes.
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