This week on Cooking with Dad – more quinoa!
Quinoa is great because it’s super easy to make (just use a ratio of 1:2 quinoa to water, super easy to remember) quick (15 minutes!) and full of protein and fibre. Last week I introduced my Dad to quinoa with these quinoa burrito bowls and he was super into it, so this week we turn it into a tasty cold salad.
Quinoa plus fresh veggies, herbs, and feta cheese = quick, easy, healthy dinner! I’m totally on board.
Makes 4 servings
1/2 cup quinoa
pinch of salt
1 cucumber, sliced into thin rounds
1 pint cherry tomatoes, cut in half
1 handful mint, roughly chopped
1 handful parsley, roughly chopped
1 clove garlic, minced fine
1/4 cup olive oil
1/4 cup red wine vinegar
2 tbsp fresh lemon juice
salt and pepper
3 ounces crumbled feta cheese
Combine quinoa with 1 cup water in a small pot. Season with salt. Bring to a boil, then reduce to a simmer and cook, covered, for about 15 minutes, until water is absorbed. Fluff with a fork and let cool.
In a large bowl combine cucumber, tomatoes, herbs, and cooled quiona. In a jar (or a bowl) combine garlic, olice oil, red wine vinegar, and lemon juice. Shake the jar (or whisk) until dressing is emulsified. Season with salt and pepper. Pour over veggies. Top with crumbled feta.