Aunt Sarah --- Quinoa Salad
![Picture](/uploads/2/3/4/2/2342820/8378335.jpg)
Libby's aunt Sarah shares a recipe that makes use of a seed that the Incas called the Mother Grain because they believed it promoted long life. Sarah says, “This is my latest favorite dish. I learned about quinoa (pronounced "keen-wha") recently." This dish can be served either as a side dish or as wonderful main course.
Guests at Aunt Sarah and Uncle Bob's relaxing river home often savor her healthful, mouth-watering dish dockside as the river flows by and as the ospreys-in-residence tend to their young. Sarah presents her recipe here for all of us to enjoy, and she includes a list of suggested additions so that we can personalize the recipe.
Let's all don our top-siders and sunglasses and set our course to the land of summer breezes and good taste as we prepare Aunt Sarah's Quinoa Salad.
Ingredients:
© 1 cup organic quinoa prepared with 2 cups free range, low salt chicken stock
© 1 to 2 large peppers (red, yellow, or orange), chopped
© 1 cup grape tomatoes
© 1/4 to 1/2 cup black olives, sliced
© 1 large cucumber, chopped
© 2 to 3 cloves garlic, minced
© 1+ tablespoon extra virgin olive oil
© 2+ tablespoons rice vinegar
© 3/4 cup pine nuts
© 3/4 cup feta cheese
Directions:
Prepare Quinoa with the chicken stock and let cool. Add all remaining ingredients except pine nuts and cheese. Season to taste with organic salt,pepper, Italian seasoning, and lemon pepper. Add more olive oil and vinegar as needed. Add the pine nuts and feta just before serving. This keeps well in the refrigerator.
Possible additions to jazz things up:
Broccoli Zucchini Hot peppers
Slivered almonds Grated carrots Chopped celery
Lentils Chick peas Black beans
Parmesan cheese Freshly made salsa Green onions
Anything else you may find in your ‘fridge …
Guests at Aunt Sarah and Uncle Bob's relaxing river home often savor her healthful, mouth-watering dish dockside as the river flows by and as the ospreys-in-residence tend to their young. Sarah presents her recipe here for all of us to enjoy, and she includes a list of suggested additions so that we can personalize the recipe.
Let's all don our top-siders and sunglasses and set our course to the land of summer breezes and good taste as we prepare Aunt Sarah's Quinoa Salad.
Ingredients:
© 1 cup organic quinoa prepared with 2 cups free range, low salt chicken stock
© 1 to 2 large peppers (red, yellow, or orange), chopped
© 1 cup grape tomatoes
© 1/4 to 1/2 cup black olives, sliced
© 1 large cucumber, chopped
© 2 to 3 cloves garlic, minced
© 1+ tablespoon extra virgin olive oil
© 2+ tablespoons rice vinegar
© 3/4 cup pine nuts
© 3/4 cup feta cheese
Directions:
Prepare Quinoa with the chicken stock and let cool. Add all remaining ingredients except pine nuts and cheese. Season to taste with organic salt,pepper, Italian seasoning, and lemon pepper. Add more olive oil and vinegar as needed. Add the pine nuts and feta just before serving. This keeps well in the refrigerator.
Possible additions to jazz things up:
Broccoli Zucchini Hot peppers
Slivered almonds Grated carrots Chopped celery
Lentils Chick peas Black beans
Parmesan cheese Freshly made salsa Green onions
Anything else you may find in your ‘fridge …