Monday, July 18, 2011

Weekly Food Challenge - Quinoa

David started a weekly food challenge last week - each week we have to cook a certain type of dish using a specific ingredient.  I thought it sounded like fun because I'm always trying to find new yummy recipes, and I could usually use some motivation in planning my menu for the week.  Our first challenge was quinoa.  It's actually pronounced keen-wah for those who've never heard of it (but I can't help pronouncing it qui-no-ah in my head when I type it).  It seems like a grain, but it's not; it's actually related to beets, spinach and tumbleweeds.  Who knew?

I modified a recipe from allrecipes, and I think mine sounds a lot better.  :)  Ben and I both liked this salad.  I made his with mozzarella cheese and without tomatoes, but I think the feta cheese is what really makes this dish so tasty.  The girls didn't get to try any quinoa, because we were running so late that day that they were in bed before this was ready.  I'm curious what they would think of it.  Next time, I may add more quinoa, or plan on serving some bread with it.

Mediterranean Quinoa Salad
Serves 2 as a main course salad

1 cup water
1 cube chicken bouillon
1 clove garlic, minced
1/2 cup uncooked quinoa

1 large cooked chicken breast, cut into bite size pieces
1 roasted red pepper (I used one from a jar)
2 oz feta cheese crumbles
1 cup grape tomatoes, quartered
2 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
1 tbsp lemon juice
1 tsp balsamic vinegar
1 tbsp olive oil

Combine the water, bouillon cube and garlic in a small pot and heat to boiling.  Stir in the quinoa, reduce heat to low and cover.  Simmer for 20 minutes, or until quinoa is tender and water is absorbed.
Meanwhile, combine lemon juice, balsamic vinegar and olive oil.

In a salad bowl, combine quinoa, chicken, red pepper, feta, tomatoes and herbs.  Drizzle with the balsamic dressing and toss to combine.  Serve warm or cold.

1 comment:

  1. Looks tasty. Here's mine: