Here’s a good way to use those summer vegetables which you may have ready to harvest from your garden.
Quinoa Salad
½ cup each of cucumbers, bell peppers, and onions cut into ½ inch dice
1 cup of fresh tomatoes cut into ½ inch dice
1 cup of quinoa
2 cups of water
¼ fresh herbs, minced
Balsamic vinaigrette
8 oz. feta cheese, crumbled
- Bring the water to a boil.
- Add the quinoa and simmer until the water has been absorbed and the quinoa has plumped to about three times its size
- Dice the cucumber, bell peppers, and onions
- Mince the fresh herbs
- Let the quinoa come to room temperature
- Toss the quinoa, vegetables, and herbs with the balsamic vinaigrette
- Top with the feta cheese
This serves four as a main dish or more as a salad. If served as a main dish, it would be good with grilled chicken, fish, or, possibly, a pork chop.
As a main dish it’s tasty, colorful (we used orange and red bell peppers and yellow tomatoes), and nutritionally complete. Lots of vitamins, good protein because of the quinoa, reasonably low in fat and sodium. For the two of us we made half this amount and it was our entire dinner.
