Thursday, January 5, 2012

Mediterranean Quinoa Salad

I know that I usually say that all my recipes are delicious - I only post the ones I really like. But this one...this one is special. This is one of those super healthy dishes that I actually crave. Big time. It is so filling and somehow tastes better as leftovers after the flavors marinate for a day or so. Super easy, too - don't be intimidated by quinoa! It's magical!

This dish is really similar to my stuffed pepper recipe, but a bit more friendly to those with less time to cook on their hands. It's great as a side or as a vegetarian main dish.

Mediterranean Quinoa Salad
serves 4 (about 1 cup per serving)

1 cup uncooked quinoa, rinsed and drained
2 cups water
2 tsp olive oil
1/2 medium onion, chopped
1 medium bell pepper, seeded and diced
2 medium Roma tomatoes, chopped
1 tsp table salt
1/2 tsp black pepper
4 tsp dried parsley
1/2 cup feta cheese, crumbled

Bring the water to a boil in a saucepan; stir in the quinoa. Reduce the heat and simmer, covered, until tender and most of the water evaporates, about 12-15 minutes; drain.

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, until tender, about 6 minutes. Stir in the tomatoes, salt, and pepper and cook until soft, about 5 minutes. Stir in the quinoa; heat through. Remove from the heat. Gently fold in the feta cheese and parsley. Enjoy!

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