Quinoa Salad
By R. Ohlgren-Evans, from the May 2000 Newsletter
Did you know that quinoa, the ancient Incan "supergrain," is packed with more protein than any other grain? Its light nutty flavor and slightly crunchy texture make it a perfect spring offering—this salad could be a main dish or an accompaniment to any meal.
1 cup quinoa seeds
2 cups water
1/4 tsp. salt
4-6 green onions, thinly sliced
1 cup parsley, minced
1/3 cup Greek olives
4-6 oz. feta cheese
Dressing:
1/4 cup lemon or lime juice
2 Tbsp. olive oil
1/4 tsp. dried oregano
1/4 tsp. ground cumin
fresh ground black pepper, to taste
Rinse quinoa well in a fine strainer until water runs clear to remove the bitter saponin layer.
Place the rinsed grain in a small saucepan and add 2 cups water and salt, and bring to a boil. Reduce heat and cook about 15 minutes, covered on low heat. Set aside and let stand for 10 minutes. Let cool.
In salad bowl, toss quinoa with onions, olives and parsley. Combine the dressing and pour over salad. Toss to mix. Crumble feta cheese on top. Refrigerate 30-60 minutes and serve.
A self-described holistic peasant cook, Robin Ohlgren-Evans is a serious foodie and a capricious gardener. Your comments are welcome: rohlgren@moscow.com.
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