Sunday, June 20, 2010

Mediterranean Quinoa Salad

When I was little, I used to read Martha Stewart Living magazine and my mom (the other K!) had a few Martha Stewart cookbooks.  Everything in the magazine and cookbooks looked so beautiful and delicious. All the pastel colours and yummy food was a huge inspiration to me. This recipe actually comes from Everyday Food, a Martha Stewart mini-magazine that I picked up a while ago when I was in line at the grocery store. The tiny magazine is chock-full of easy, healthy, and fast recipes. (I also made Chicken with Dijon-White Wine sauce from it.)  This quinoa salad is scrumptious and will be great for lunch this week!

Mediterranean Quinoa Salad
From Everyday Food

1 cup quinoa
Coarse salt and ground pepper
1 cup grape tomatoes, halved
1/2 cup basil, chopped (Martha used parsley, I prefer basil)
1/2 small shallot, minced
1 tablespoon vinegar (either red wine or balsamic)
2 tablespoons olive oil
1 ounce fresh goat cheese, crumbled

- In a small pot, simmer 1 cup quinoa with 1 1/2 cups water. Cook 10-15 minutes or until water evaporates.
- Let quinoa cool slightly, then in a bowl, mix the rest of the ingredients. Top with cheese and serve.

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