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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The health benefits of this gluten-free ancient grain are spectacular. Red quinoa makes a beautiful main-dish salad, but you can use whichever color you’d like. Ingredients:
1 cup uncooked red quinoa |
1/3 cup olive oil |
2 tablespoons red wine vinegar |
1 1/2 teaspoons finely minced shallots |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
2 cups (1/2-inch) diced seeded tomato |
1/2 cup (1/2-inch) diced seeded cucumber |
3 tablespoons chopped fresh mint |
1 tablespoon chopped fresh oregano |
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained |
2 ounces crumbled feta cheese (about 1/2 cup) |
4 lemon wedges |
Directions:
1. Cook quinoa according to package directions, omitting salt and fat. Drain and place in a large bowl. Let cool 1 hour.
2. While quinoa cools, combine oil and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Let stand 20 minutes.
3. Add dressing, tomato, and next 4 ingredients (through chickpeas) to quinoa; toss well. Add cheese, and toss gently. Serve with lemon wedges.
4. Kids Can Help: With a child-safe knife, kids can chop the tomatoes and cucumber, and then crumble the feta.
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