The health benefits of this gluten-free ancient grain are spectacular. Red quinoa makes a beautiful main-dish salad, but you can use whichever color you’d like.
1 cup uncooked red quinoa
1/3 cup olive oil
2 tablespoons red wine vinegar
1 1/2 teaspoons finely minced shallots
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups (1/2-inch) diced seeded tomato
1/2 cup (1/2-inch) diced seeded cucumber
3 tablespoons chopped fresh mint
1 tablespoon chopped fresh oregano
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
2 ounces crumbled feta cheese (about 1/2 cup)
4 lemon wedges
How to Make It
Cook quinoa according to package directions, omitting salt and fat. Drain and place in a large bowl. Let cool 1 hour.
While quinoa cools, combine oil and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Let stand 20 minutes.
Add dressing, tomato, and next 4 ingredients (through chickpeas) to quinoa; toss well. Add cheese, and toss gently. Serve with lemon wedges.
Kids Can Help: With a child-safe knife, kids can chop the tomatoes and cucumber, and then crumble the feta.
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I made this to bring as my lunch everyday to work this week. Delicious! For added veggies I used a whole cucumber and 5 tomatoes. I also doubled the dressing. And I added 1 lb shredded chicken. To cook the chicken I seasoned with salt, pepper, and garlic. Then I cooked on 1 side in some olive oil in a skillet for a few minutes, turned them over, added 1/4 cup water, and put a lid on the skillet. I cooked for a few more minutes, then once cooked, I removed the chicken, let it cool, and shredded it into the salad. Super easy and I would make it again!
I made this for company and it got rave reviews. I changed a few things... omitted the mint and used fresh basil instead of oregano. I thought it was a little dry after sitting, so I added some Lemon Balsamic vinegar and a little EVOO to it. Everyone went back for seconds. It also was good for leftovers. I had some cooked corn on the cob leftover and I cut this off the cob and added it. I WOULD MAKE IT AGAIN.
I made this thinking I'd be the only one in the house to eat it. The first and last time I made quinoa for the family my husband made it clear he did not care for the stuff. I served this salad over a bed of kale and he went on and on about how delicious it was - then ate a second helping! Oh yes, and I loved it too even though I did not have all of the fresh herbs. I'll be making this again and again.