1 cup quinoa
1 ¼ cup water
1 cucumber, quartered lengthwise and sliced
½ cup kalamata olives, pitted and sliced
½ cup cherry tomatoes, halved
¾ cup feta cheese
2–3 teaspoons toasted sesame oil
1 teaspoon rice vinegar or red wine vinegar
5 to 6 leaves of fresh basil or parsley, chopped
salt and pepper, to taste
- Boil the water and add quinoa. Cover, lower heat and simmer for 12 minutes.
- When quinoa is cooked, allow it to cool or put it in a strainer and run it under cold water (be careful to use a strainer with holes small enough that will hold the quinoa).
- Combine the quinoa in a bowl with the vegetables and cheese and toss with sesame oil and vinegar to taste. Top with fresh basil or parsley. Add salt and pepper if desired.
Can be served as is or over lettuce for a hearty salad (drizzle lettuce with a little more of the sesame oil)
Great meal pairings: Gardein brand meatless chicken patties or grilled salmon