Quinoa is not only healthy but it is delicious! I love this recipe because you can enjoy it either hot or cold. I made a huge portion and just leave it in the fridge and eat it for days. Yum.
Other ingredients | ||
Water | 3 Cup (48 tbs) | |
Quinoa | 1 1/2 Cup (24 tbs) | |
Olive oil | 1 Tablespoon | |
Red bell pepper | 1 , chopped | |
Onion | 1 Small | |
Garlic | 3 Clove (15 gm) | |
Grape tomatoes/Cherry tomatoes | 1 Pint , quartered | |
English cucumber | 1 , chopped | |
Feta cheese | 1 Cup (16 tbs) | |
For vinaigrette | ||
Fresh oregano sprig | 1 , chopped | |
Fresh rosemary sprig | 1 , leaves removed, chopped | |
Juice of lemon | 2 | |
Dijon mustard | 1 Teaspoon | |
Honey | 1 Tablespoon | |
Red pepper flakes | 1/2 Teaspoon | |
Salt and pepper | To Taste | |
Olive oil | 1/4 Cup (4 tbs) |
MAKING
Bring water to a boil and add the quinoa. Cook the quinoa according to the directions on the package.
Meanwhile, cook the veggies. In a pan with a drizzle of olive oil add the red pepper and onion. Cook for about 5 minutes, or until the onion starts to look translucent.
Add the garlic and let it cook another minute or so. Turn off the heat and add the veggies to a mixing bowl.
Add cucumber and the grape tomatoes to the bowl, followed by the cooked quinoa. Set aside.
For vinaigrette – In a separate small bowl, add all the ingredients except olive oil.
Give it a quick whisk and while whisking drizzle in the olive oil.
Pour the vinaigrette over the quinoa, add the feta cheese, and toss well.
SERVING
Serve with grilled chicken.
Serving size
Calories 882Calories from Fat 262
% Daily Value*
Total Fat 30 g46.2%
Saturated Fat 8 g40%
Trans Fat 0 g
Cholesterol
Sodium 551 mg22.96%
Total Carbohydrates 124 g41.3%
Dietary Fiber 23 g92%
Sugars 34 g
Protein 24 g48%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet