As many of you know, my best friend, Laura, is a fabulous cook. She comes from generations of amazing cooks (her grandma and sister were featured in Better Homes and Gardens’ holiday cookie issue last year!). I snagged this photo below from my friend, Christine – here she is at work in the kitchen!
I am in love with anything Greek flavored, and I love me some quinoa, so when she posted this recipe on her blog, I was more than a little excited. This is on my to-make list for this weekend…will make great grab-and-go lunches for the coming week!
Greek Quinoa Salad – click here to read the post on her blog!
2 cups water
1 cup quinoa
pinch of salt
1 cup grape tomatoes, halved
1 cup cucumber, chopped
1/3 cup pitted kalamata olives, halved
1/4 cup diced red onion
1/3 cup feta cheese
Salt and freshly ground pepper, to taste
For the dressing:
1/4 cup olive oil
3 Tablespoons red wine vinegar
1 teaspoon dried oregano
Using a fine mesh strainer, rinse the quinoa under cold water. In a medium sized saucepan, add quinoa, water and salt. Bring it to a boil on medium heat and boil for five minutes. Turn the heat to low and simmer for about 15 minutes or until the water is absorbed. Transfer to a bowl, fluff with a fork, and cool to room temperature.
In a large bowl, combine the quinoa, all of the veggies, feta cheese and kalamata olives.
In a small bowl, whisk together the dressing ingredients and add that to the quinoa mixture. Toss to coat and add salt and pepper to taste.
***Recipe from Two Peas and a Pod