“But I Would Rather You Let Me Give My Heart” Toasted Quinoa Grecian Salad

By Jackie DeKnock  ,   

September 20, 2015

A taste of Greece in this healthy salad takes you straight to the Greek Isles. I LOVE the healthy take on this quinoa salad. Opa!

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  • Yields: 4 Servings

Ingredients

1 cup uncooked quinoa

2 cups organic sodium-reduced chicken broth

1 tablespoon extra virgin olive oil

2 teaspoons fresh mint, finely chopped

1 teaspoon fresh lemon juice

1 teaspoon apple cider or sherry cooking vinegar

¼ teaspoon sea salt

½ cup cherry tomatoes, quartered

½ cup thinly sliced arugula or Boston lettuce

½ cup chopped red pepper

½ cup chopped English cucumber

¼ cup crumbled feta cheese

2 tablespoons chopped pitted Kalamata olives

½ tablespoon finely minced shallots

Method

Place quinoa in a large bowl and cover with water. Let stand 5 minutes 5 Minutes, rinse well, drain well.

To toast quinoa, place in a large heavy skillet on medium low. Using a wooden spoon keep moving it around the skillet. Once it gets hot, the quinoa will start popping, continue stirring until the quinoa starts to brown and smells slightly nutty. Remove from the pan and place in a bowl to cool.

Bring broth to a boil in the same skillet. Stir in toasted quinoa. Turn down the heat to low, cover and simmer gently until all of the liquid is absorbed - about 15 minutes 15 Minutes. The quinoa is done once it is soft and you can see the germ of the kernel. Uncover, fluff with a fork and cool to room temperature.

Combine olive oil and the next 5 ingredients (to sea salt) in a large bowl. Add cooled quinoa, tomatoes, and the remaining ingredients. Toss well.

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= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
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= You walk on water! You must be a Chef!


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