Recipe Resolution: Seriously Yummy Quinoa Salad

Seriously Yummy Quinoa Salad with Pan Seared Chicken

I had a hard time coming up with a name for this recipe, so I decided that a good description would be the best way to go.  And this salad is seriously yummy.

You might ask – what is Quinoa?  Actually, that’s exactly what I asked about 6 months ago.  Since that time, however, quinoa has become a staple in our diet and I love it.

Quinoa is considered a whole grain, but it is actually a seed.  It’s prepared like rice and can be used in a similar way.  It’s super versatile – can be eaten alone with a little seasoning or can be added into recipes.

Quinoa also has some wonderful benefits – it takes less time to cook than other whole grains.  Quinoa tastes great on its own – add a bit of olive oil, sea salt and lemon juice and – yum!  And of all the whole grains, quinoa has the highest protein content.  Quinoa provides all 9 essential amino acids, making it a complete protein. Quinoa is a gluten-free and cholesterol-free whole grain, is kosher, and is almost always organic.  (Source: About.com)

With olive oil, avocado & feta cheese – this recipe has a rich taste and texture.  But the sweet tomatoes add a nice contrast.  I like to serve this with pan seared chicken or fish.  We hope you’ll enjoy this recipe as much as our family does.

Seriously Yummy Quinoa Salad Ingredients:

• 3 cups cooked quinoa (1 1/2 cup uncooked yields 3 cups cooked – I cook quinoa in my rice cooker on the white rice setting)
• 1 cup packed full – fresh spinach (I actually just grab a big handfull of fresh spinach from the container we always have in our fridge and use that amount.  I’m assuming it’s about 1 cup.)
• 1/2 – 1 cup diced fresh tomatoes
• 1 avocado
• 1 lemon
• 1 pkg Crumbled Feta Cheese
• 2 – 3 TBSP Olive Oil
• Approx 1 tsp Greek Seasoning (I like Cavender’s)

Directions:

• Cook quinoa according to package directions OR cook in your rice cooker.  (I always cook quinoa in my rice cooker on the white rice setting – one cup quinoa to two cups water.)
• Place cooked quinoa in a large mixing bowl
• Chop the fresh spinach – roughly chop the spinach so that you end up with medium sized pieces.
• Add chopped fresh spinach & diced fresh tomatoes to the quinoa.
• Peel the avocado and remove the pit.  Dice avocado & add to the quinoa mixture.
• Add crumbled feta.
• Sprinkle Greek Seasoning over mixture.
• Add olive oil.
• Squeeze the juice of one lemon into the mixture.

Mix all ingredients well & serve!

I got the idea for this recipe from a Better Homes & Gardens recipe – modifying it to our taste.