Greek Salad

1 1/3 c water
2/3 c quinoa
1 c cucumber, diced
1/2 c red or green pepper, chopped
1/2 c olives
feta cheese
1/2 c chopped red onion
3 T olive oil
3 T lemon juice
1 t oregano
pepper to taste


Cook the quinoa in the water until done and the water is absorbed.  About 5 minutes.  Cool.
Mix with the rest of the ingredients and chill before serving.

This also works with some vinegar in the dressing and tomatoes and garlic.

Greek Quinoa Salad

• 3 1/2 cups chicken broth
• 2 cups quinoa
• 1 cup halved grape tomatoes
• 3/4 cup chopped fresh parsley
• 1/2 cup sliced pitted kalamata olives
• 1/2 cup minced red onion

• 4 ounces chopped feta cheese, or more to taste
• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 2 cloves garlic, minced
• 1 lemon, halved
• salt and ground black pepper to taste

You can also add pepperroni slices, basil, oregano, sugar, mushrooms, green onions and/or 

black olives to this recipe.  It also works with macaroni instead of Quinoa.  We love this!

Directions

Print 

• Prep
  15 m
• Cook
  15 m
• Ready In
  1 h 40 m

1. Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes.
2. Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1 to 4 hours.

Quinoa Meatloaf

• 1/4 cup quinoa
• 1/2 cup water
• 1 teaspoon olive oil
• 1 small onion, chopped
• 1 large clove garlic, chopped
• 1 (20 ounce) package ground turkey
• 1 tablespoon tomato paste
• 1 tablespoon hot pepper sauce

• 2 tablespoons Worcestershire sauce
• 1 egg
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 tablespoons brown sugar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon water

Directions

Print 

• Prep
  30 m
• Cook
  50 m
• Ready In
  1 h 20 m

1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
2. Preheat an oven to 350 degrees F (175 degrees C).
3. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
4. Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
5. Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.

Quinoa, Beet and Arugula Salad

• 1/2 pound beets, peeled and sliced
• 1 cup red quinoa
• 2 cups water
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1 1/2 teaspoons white sugar
  
  

• 1 clove garlic, crushed
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 green onions, sliced
• 3 ounces arugula, chopped
• 5 ounces goat cheese, crumbled
• 
  

Directions

Print 

• Prep
  15 m
• Cook
  20 m
• Ready In
  1 h 35 m

1. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
2. Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
3. While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
4. Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
5. Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.