This was my first time making quinoa and I'm in love. It tastes surprisingly good (I thought it would be blah). It was easy too. I was actually scared of it because it was so small. I had no idea what it would turn into! But alas, I succeeded and everyone was happy. This definitely won't be the last time I make it. I do apologize for the picture. My camera just doesn't do extreme close ups but trust me, this is good.
1/3 cup quinoa, washed
1 cup low sodium organic chicken broth
1 shallot, diced
1-2 garlic cloves diced
1/3 cup feta cheese
1/2 cucumber, chopped
8-10 sundried tomatoes, chopped
Heat some olive oil or cooking spray (I used my olive oil mister from Williams Sonoma) and saute the shallot and garlic until it begins to brown. Add in the quinoa, salt & pepper and pour the broth over it. Cover and cook for 20-22 minutes or until all the liquid has been soaked up. Remove from the heat and place in a bowl to cool. Meanwhile, chop the cucumber and the sundried tomatoes (I had to reconstitute mine in boiling water for 5 minutes because they had dried out). Mix together the quinoa with the cucumber, feta and sundried tomatoes and refridgerate. Serve chilled.
1 comment:
I love all the flavors here... which I use for an orzo salad. Adapting it and using quinoa is a great idea!
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