The following recipe came my way from my friend, Jami who works for the Specialty Food Distributor, DPI, which you may recall… “Back in the Day”… (wow, The Lady and I have been writing this website long enough to legitimately have our own “Back in the Day”)… DPI “banned” access to our website. That made me very sad and I voiced my sadness and ta da.. we’re back online with DPI…
According to The Lady’s friend Natasha, Divisional Cheese Specialist for King Soopers, “Quinoa (pronounced “ki nwa”) is a grain-like crop grown in Ecuador, Bolivia, Columbia and Peru for its edible seeds. Quinoa held great nutritional value for Pre-Columbian Andean civilizations, second only to maize. Quinoa contains 12 to 18% protein value, has great dietary fiber, is gluten-free, high in phosphorous, iron and considered easy to digest. Due to these nutritional attributes, NASA is currently considering Quinoa for long-duration human occupied space flight.”
Quinoa Salad With Crumbled Feta
2 cups chicken or vegetable broth
1 cup uncooked quinoa, rinsed
1 hothouse cucumber, diced
2 scallions, diced
½ cup red pepper, yellow pepper, diced
½ cup grape tomatoes, sliced
½ cup garbanzo beans, rinsed and drained
¼ cup flat leaf parsley, finely chopped
¼ cup crumbled feta cheese
4 Tablespoons Olive Oil
4 Tablespoons Red Wine Vinegar
2 Tablespoons minced Garlic
1 Tablespoon Honey
Salt & Pepper to taste
Put quinoa in a dry small saucepan and toast the seeds for 3-5 minutes. Combine quinoa and broth in small pot and bring to a boil. Reduce to simmer and cover. Cook 10-15 minutes until liquid has been absorbed and let cool completely.
In a large mixing bowl, combine cooled quinoa with remaining ingredients, toss to mix thoroughly.
In a small bowl, combine ingredients for dressing and mix well. Pour dressing over salad to coat and then chill in refrigerator until cold. Can also be served at room temperature. Enjoy!!
My thanks to Jami for sharing this recipe… rumor has it, The Lady will be serving this tonight at The Manse…