“But I Would Rather You Let Me Give My Heart” Toasted Quinoa Grecian Salad
AuthorJackie DeKnockCategoryCaptivated, GOURMET L-O-V-EA 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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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.
Gourmet Safari Rating Scales
Kitchen Confidence Rating Scale:
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!
Budget Rating Scale:
We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
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= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)
Ingredients
Directions
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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