Have you cooked with Quinoa yet? If not you should. It is a super food they say and packed with lots of protein. Has a very mild grain taste and nice texture when cooked.
I am making salads for lunches about twice a week so I am creating recipes to expand my repertoire.
Greek Quinoa Salad
Make a batch of quinoa according to the package but it cooks like rice. 2 to 1 ratio of water to quinoa but let is simmer for 15 minutes after coming to a boil.
I make large bowls but you can easily downsize. I never measure this just throw lots of good things in as is available.
Juice of a couple to three lemons depending on how much you are making
Salt and pepper
Cherry tomatoes whole
Lots of diced cucumbers
feta cheese crumble
Roasted red peppers
Chopped fresh basil and parsely (from your garden of course)
Toss to coat and refrigerate a couple hours before serving. This lasts a long time and is perfect as a side or for lunches. Here is a tip. Save your leftover glass jars for toting your salads in. I am trying to use more glass and less plastic with our food if I can. Plus, in California recycling containers are everywhere so you could easily recycle the jar when you are done.
Here is another version of quinoa salad we love.