I needed to come up with a large dish for our church potluck tomorrow…and that is where one of my favorite staples comes in. Quinoa!
When I began cooking it, I didn’t know what exactly I was going to do, but I knew it needed the flexibility of a cold dish. I always get to church early in the morning for a second music practice, so bringing something hot just doesn’t work.
I love the way this turned into a delicious Mediterranean salad!
Mediterranean Quinoa Salad
*Created by Lori at creatingbeautyinthekitchen.wordpress.com
- 2 cups quinoa
- 1 cup feta cheese
- 4 cups water
- Black pepper
- Lots of fresh basil
- 3 lemons for juice
- A little bit of red wine vinegar
- 1/2 cup extra virgin olive oil
- 3 fresh cloves of garlic, minced
- Put 4 cups of water into a saucepan and boil.
- When the water comes to a boil, add in 2 cups quinoa until it begins to boil again.
- Reduce to medium heat, place a lid on the saucepan, and let simmer for about 12 minutes or until it has sucked up all the water. (You may want to check on it a few times. If all the water soaks up too soon the quinoa will become really crunchy.).
- When this is finished, take it off of the heat, stir it, cover again, and let sit for 15 minutes.
- Let quinoa cool and then put it into a large serving dish.
- Add the olive oil, red wine vinegar, lemon juice, and pepper. Stir thoroughly.
- Cut up the fresh basil and tomatoes. Add to the quinoa, mixing.
- Finally, add the quinoa and you are ready to serve this yummy dish.