June 11, 2011 by Stacy McDonald
Before we went gluten free, we loved Orzo Salad. This is a recipe modified with quinoa, which we discovered we prefer anyway!
2-3 C. Quinoa (cooked)
1/2 C. grape tomatoes (sliced in half)
1/4 C. kalamata olives
1/4 red onion, chopped
1/4 C. feta cheese
1 English cucumber (diced, NOT peeled)
1 cup olive oil
2/3 cup fresh squeezed lemon juice
2 tsp salt
1 1/2 tsp basil
1 1/2 tsp dry mustard
1 tsp pepper
Soak quinoa for 15 minutes in hot water. Drain and rinse well while moving fingers through quinoa to remove the saponin, the protective, bitter outer layer. Add 1 C. water to 1 C. quinoa. Bring to a boil, cover, and simmer on low for 15-20 minutes. Fluff with a fork and let cool. If you’re in a hurry, rinse with cool water before adding to salad. Mix all ingredients together and enjoy!
For added protein, lay sliced grilled or roasted chicken across the top of each serving.