This one is for you Shae – hope you have fun making it! xo
1/2 cup white quinoa
You can use either all white or red quinoa, but I love the look of the combination!
1/2 cup red quinoa
1 tsp salt
1 1/2 cups water (or chicken stock if you are so inclined!)
Rinse quinoa well, then combine all ingredients in pot – bring to a boil with the lid off, then turn down to a simmer, cover and allow to cook for 20 minutes undisturbed. Remove lid, fluff with a fork, and allow to sit for at least 5 minutes to allow some of the steam to release.
Set aside to cool slightly.
1/2 cup feta, broken or cut into little pieces
1/2 cup colored peppers, diced
1/2 cup sun dried tomatoes, minced
1/3 cup black olives, sliced
1/4 cup red onion, finely diced
generous amount of fresh basil, chopped
optional: 1 cob of corn – kernels removed
I only use the corn when it is in season, and a great way to use up that extra cob you cooked! If corn is in season … then tomatoes are too so use fresh garden tomatoes, chopped up in place of the sun dried tomatoes.
1 garlic clove, minced
1 tsp dry mustard powder
1/4 cup red wine vinegar
1/2-2/3 cup extra virgin olive oil
salt and pepper to taste
Combine dressing ingredients, blend well and set aside
Combine the prepared vegetables with the cooked quinoa. The flavours really come together well if you do this when the quinoa is still slightly warm. Pour enough dressing over to coat, and give it a good toss. Season to taste with salt and pepper. Always remember to keep tasting – sometimes just that little extra bit of salt and pepper make the difference you are looking for.
Looking for a full meal deal? Add some cubed extra firm tofu and black beans – you will have such a delicious satisfying dinner in one bowl.