I can't get enough of quinoa these days.
Lately, I've been cooking up a big pot of plain quinoa, and then using it throughout the week for breakfast (in my oatmeal--a recipe forthcoming for it), lunch and dinner. Whenever I have leftovers, I freeze it for a quick future meal.
Besides just loving it for its versatility, easy prep and the fact that it is gluten-free, I am especially loving the fact that it is a complete protein.
This is my latest original recipe, Greek Quinoa. If you happen to not share my love of quinoa, shame on you (kidding), but feel free to use any small pasta of your choice.
2 cups cooked quinoa
1/2 cup packed fresh baby spinach, sliced
1/2 cup cucumber, diced
1/4 cup red onion, diced
1/4 cup olives, pitted and sliced
1/2 cup bell pepper, diced
1/4 cup sun dried tomatoes, diced (regular tomatoes are fine too)
Juice of one lemon
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1/4 teaspoon dried oregano
salt and pepper to taste (about 1/4 teaspoon or so)
In a large bowl, combine the quinoa, spinach, cucumber, red onion, olives, bell peppers and tomatoes. Toss well.
In a small bowl or lidded jar, combine the lemon juice, olive oil, garlic, oregano and salt and pepper. Stir vigorously or shake well.
Pour the dressing over the quinoa. Stir well to fully coat the quinoa and vegetables.
Serves 4 as a side dish, 2 as a lunch or dinner (can easily be doubled).
Some easy alterations/add-ons: grilled shrimp, feta cheese, sliced almonds, capers, artichoke hearts, chickpeas, and the list could go on...
Life is sweet,