It’s been a long time since my last post. Our family of five packed up and moved to a new home in a new state. The amount of work involved was overwhelming, and my little blog here got tossed aside for a few months. We are now happily settled and ready to cook again! Yippee!! During our hiatus we were able to keep our biggest little man gluten free and keep me mostly Paleo (and as always, gluten free).
With the beautiful summer weather here, we have been grilling a lot. I love a big plate of grilled burger/chicken, veggies, and some kind of salad. Recently I discovered that quinoa doesn’t hurt my stomach like I previously believed. And my kids love it. So naturally I have been toying with quinoa salad recipes to go with a great grilled dinner. This one has a Greek twist with feta, but if you don’t do dairy, you could easily leave the feta out or sub it for crumbled goat cheese. Cucumber and chopped olives would be a fantastic addition as well. The possibilities are endless. Feel free to mix it up!
Summer Quinoa Salad
2 cups water
1 cup uncooked quinoa (rinsed and drained)
1 T olive oil/butter for cooking
1 cup diced grape tomatoes
3/4 cup diced red onion
3/4 cup blanched asparagus, cut into 1/2 inch pieces (to blanch just drop in boiling water a minute or two then plunge into ice water)
1/2 cup crumbled feta cheese
3/4 tsp dried oregano
Salt and pepper to taste (I used about 1/4 tsp each)
2 T olive oil
1 1/2 T vinegar (both red wine and balsamic are delicious)
In a small saucepan, bring the water and olive oil or butter to a boil, reduce heat and add quinoa. Simmer with lid on for about 15 minutes.
Fluff quinoa with a fork and spread onto a baking sheet and put in refrigerator or freezer to chill until cooled (about 5-10 mins).
Spoon quinoa into a bowl and add the veggies, spices and oil/vinegar. Mix gently.
Add feta and incorporate it into the salad.
Enjoy at room temp or cooler.