Mediterranean Quinoa

Despite all of the baked goods that show up on this blog, we do like to eat healthy dinners around here.  I love quinoa because it's such a healthy grain, and it's packed with quality protein!  Caleb has been inhaling this quinoa - for lunch, dinner, and as a snack.  I'd say it's a winner!  Happy Monday!

Mediterranean Quinoa

1 3/4 cups quinoa

1/4 cup lemon juice

2 garlic cloves, crushed

1 cucumber, finely chopped

3 medium tomatoes, diced

oregano and parsley, to taste

freshly ground pepper

4 ounces crumbled Feta cheese

Add 4 cups water to large saucepan; bring to a boil.  Once boiling, add the quinoa and stir.  Return to boiling, then reduce heat, cover, and cook for 15 minutes over low heat.  It's cooked when it appears translucent, and the germ ring is visible along the outside edge of the grain.

In a mixing bowl, add the lemon juice, garlic, cucumber, and tomatoes.  Add plenty of freshly ground pepper.  Add oregano and parsley to taste (I used plenty, making sure the vegetables were nicely seasoned).  Stir to coat the veggies in the lemon juice and seasonings.  

When the quinoa is cooked, remove it from the heat and allow to cool for about 10 minutes.  Toss with the vegetables in the mixing bowl.  Cover and place in the fridge.  When it is chilled, add the Feta cheese and toss before serving.  Serves 6-8.

source:  recipe adapted from 5 dollar dinners