Quinoa has become popular over the past few years and for good reason. Technically, quinoa is a seed, which opens up when it cooks. It has a slightly nutty flavor and doesn’t get mushy when cooked (though it also is not too crunchy). It is so versatile and can be eaten plain on the side with meat, hot and sweet as a breakfast cereal, or cold in a salad with vegetables. The latter is one of my favorite ways to eat quinoa in the summer: the salad is fresh and full of veggies, beans, herbs, and cheese. What more could you possibly want? I didn’t have any cilantro on hand but it definitely would have added to the salad and gone delightfully well with the beans and lime juice. Next time!!
1 cup uncooked quinoa
2 cups chicken broth or water
1 green pepper
1 package of feta cheese (about 1 cup)
1 cup of corn (frozen, canned, fresh…whatever you’ve got)
1 can black beans, drained
Half an onion
3 cloves garlic
Salt/pepper to taste
Dash of olive oil
Fresh herbs: parsley, basil, cilantro…
1.Cook the quinoa: combine one cup uncooked quinoa and two cups chicken broth or water. Bring the mixture to a boil then turn the heat down to simmer for 15-20 minutes. The quinoa should absorb all of the liquid and the seeds should open. Let sit for a few minutes then spread out over a plate to cool off.
3. Once the quinoa is cool enough, put it in a large bowl and add in the ingredients from the previous step as well as the feta. Sprinkle salt and pepper on to, add in the lime juice, and drizzle with olive oil. Stir the mixture gently.