Friday, February 18, 2011


I love the different contrasts in this salad. The salty feta, the sweet dates, the lemon and honey dressing, the soft and crunchy - it is my all time fav for quinoa

2 1/4 cups water
1/8 tsp salt
1 1/2 cups quinoa, rinsed and drained

2 tsp olive oil
1/2 cup celery
1/2 cup green onion or leek
1/2 cup pepper, chopped
3/4 cup pitted dates
1/2 cup feta cheese, crumbled
1/2 cup nuts, chopped (almonds, pumpkin, sunflower)
1/4 cup parsley, chopped

3 tbsp lemon juice
2 tbsp honey
1 tbsp olive oil
salt and pepper

Combine water and salt in large saucepan. Bring to a boil. Add quinoa, Stir.
Reduce heat to medium low. Simmer, covered for about 20 minutes without stirring, until quinoa is tender and liquid is absorbed. Transfer to large bowl

Heat olive oil in frying pan. Add celery, onion and pepper. Cook for 5 minutes until softened. Add to quinoa. Cool.

Add next 5 ingredients. Toss

Combine all 5 ingredients in small cup. Drizzle over quinoa mixture and toss until coated.
Makes 6 cups

No comments:

Post a Comment