April 7, 2008

Quinoa Sabe

Captain's log: Saturday, April 5, 2008.

Have broken cardinal rule of eating in New York. I cooked. Have overabundance of following recipe - serves six.

I am one.

Greek-Style Quinoa Salad

1 cup quinoa
2 cups water
3 tbsp. olive oil
¾ cup fresh lemon juice
1 tsp. dried oregano
1 clove garlic, minced or pressed in a garlic press
¼ cup kalamata olives
1 bunch scallions, chopped
1 pint grape tomatoes, halved
7 ounces sheep’s milk feta cheese, cubed
¼ cup diced red onion
Salt and pepper to taste
Place quinoa in a strainer and rinse under cold running water.
Add water and quinoa to a medium saucepan. Bring to a boil and reduce to a simmer.
Cook 15 minutes until quinoa is almost translucent.
Spread cooked quinoa on a large dinner plate and place in freezer for 15 minutes to chill.
Meanwhile, in a small bowl, combine olive oil, lemon juice, oregano, and garlic. Toss with quinoa.
Add olives, scallions, grape tomatoes, feta cheese, and red onion; gently mix ingredients. Season with salt and pepper and serve.
Nutrition Facts:
(1 ½ cups): 331 calories, 19 g fat (52% of calories), 6 g saturated fat, 31 g carbs, 11 g protein, 10 g fiber, 233 mg calcium, 3 mg iron, 488 mg sodium
Smells like onions. Tastes like delicious.