In anticipation of our upcoming honeymoon next month - here's a Greek Salad using red quinoa!
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Feta is not admittedly my favorite cheese, as I like mild cheeses usually, but it's one of B's favorites. This is also one of my tricks to get him to eat vegetables. I like making this salad since it's so light and refreshing - perfect for the upcoming summer months. Recipe adapted from My Recipes
Ingredients
1 cup uncooked red quinoa
1/3 cup olive oil
2 tablespoons red wine vinegar
1 1/2 teaspoons finely minced shallots
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups (1/2-inch) diced seeded tomato
1/2 cup (1/2-inch) diced seeded cucumber
3 tablespoons chopped fresh mint
1 tablespoon chopped fresh oregano
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
2 ounces crumbled feta cheese (about 1/2 cup)
4 lemon wedges
Directions
Cook quinoa according to package directions, omitting salt and fat. Drain and place in a large bowl. Let cool 1 hour.
While quinoa cools, combine oil and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Let stand 20 minutes.
Add dressing, tomato, and next 4 ingredients (through chickpeas) to quinoa; toss well. Add cheese, and toss gently. Serve with lemon wedges.
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Feta is of course famously Greek and actually makes up 70% of Greek cheese consumption. Only cheeses manufactured in certain regions, including Macedonia, Central Mainland Greece, and the Peloponnese can be called ‘feta’. The cheese is comprised of at least 70% sheep's milk, with the rest being goat's milk. It's quite tangy and salty from the brine solution during its processing, and the texture is very crumbly (source and source)
Cheesemaking in Greece is described in Homer's Odyssey involving the contents of Polyphemus's cave. Very old indeed :)
Greek Red Quinoa Salad
Ingredients
1 cup uncooked red quinoa
1/3 cup olive oil
2 tablespoons red wine vinegar
1 1/2 teaspoons finely minced shallots
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups (1/2-inch) diced seeded tomato
1/2 cup (1/2-inch) diced seeded cucumber
3 tablespoons chopped fresh mint
1 tablespoon chopped fresh oregano
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
2 ounces crumbled feta cheese (about 1/2 cup)
4 lemon wedges
Directions
Cook quinoa according to package directions, omitting salt and fat. Drain and place in a large bowl. Let cool 1 hour.
While quinoa cools, combine oil and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Let stand 20 minutes.
Add dressing, tomato, and next 4 ingredients (through chickpeas) to quinoa; toss well. Add cheese, and toss gently. Serve with lemon wedges.
