Once again it’s time for the recipe redux. This month’s theme is Spring cleaning!
“Go through your pantry, cupboards, freezer, or fridge; what ‘treasures’ have you found? Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs. Share a healthy recipe made using your new-found pantry prize.”
I have had a box of red quinoa in my pantry for about a year. I have not been a quinoa eater, so have not brought myself to cook it. I actually wasn’t sure what to do with it. Thank goodness for good old Pinterest! Quinoa is frequently used in salads. I love Greek Salad, so why not combine the two.
Quinoa is a rich source of protein containing about 14 grams per 3.5 ounces. I recommend quinoa often to my clients who need plant based sources of protein. Quinoa resembles a seed, which bursts open as the quinoa cooks resulting in a soft grain similar to rice.
Many of my clients who are single or eating differently than their families (in the case of bariatric surgery patients) find cooking and meal planning to be a challenge. This recipe allows you to prepare the ingredients ahead of time and then build the salad when you wish in a single serving.
- ½ cup cooked quinoa
- 1 tablespoon red onion, minced
- 2 tablespoons bell pepper (red and yellow), diced
- 6 cherry tomatoes, cut in half
- 5 Kalamata olive, pitted and diced
- ½ cup cucumber cubed
- ¼ cup feta cheese
- 3 teaspoons olive oil
- 2 teaspoons red wine vinegar
- 1 teaspoon lemon juice
- ⅛ teaspoon oregano
- salt and pepper to taste
- In a medium bowl combine quinoa and vegetables, mix to combine.
- In a separate bowl combine dressing ingredients, whisk together to combine.
- Add feta to quinoa mixture.
- Add dressing and stir to coat.