Submitted by Karen Foster
Makes about 7 cups, enough for 4-6 people
1 cup dry
Quinoa1/2 red onion
2 medium tomatoes
2 cloves garlic
1 bunch parsley (about 2 cups)
1 bunch mint (about 1/2 cup)
8 ounces feta cheese
1/4 cup good extra-virgin olive oil
2 tbsp lemon juice
extra lemon juice to taste
salt to taste
Rinse the
quinoa under cool water. Bring 2 cups of water to a boil in a medium sauce pan. Add the
quinoa and 1/2 tsp salt. Turn down the heat to medium-low, cover, and cook until the
quinoa is fluffy and chewy, about 20 minutes.
Meanwhile, dice the half a red onion and put it in a bowl covered with water and a pinch of salt to soak. Cut the tomatoes in quarters and squeeze out the seeds. Dice the remaining tomato flesh into small pieces. Finely mince the garlic, parsley, and mint.
Empty the
quinoa into a large bowl and allow it to cool almost to room temperature. This will help the vinaigrette coat everything without the
quinoa absorbing too much of it. The
quinoa should feel just barely warm to touch. You can speed this process by spreading the
quinoa into a thin layer and stirring it occasionally.
Once it has cooled, whisk together the olive oil, lemon juice, and a healthy pinch of salt. Pout it over the
quinoa and stir until the grains are evenly coated. Add the onions,
tomatoes,
garlic, parsley, and mint, and stir to combine. Crumble the feta cheese over the top and gently
stir it in as well. Taste the salad and add the more lemon
Jude or salt as desired.
Serve room temperature or cold. We find that the salad is even better the next day once the flavors have had a chance to mingle. Serve it on its own as a side dish or with wedges of pita bread as light appetizer.
