Last week I promised you a recipe. I make this almost every week and I use it as a side dish for lunch or dinner, or as an afternoon snack. Sometimes I even eat a few spoonfuls before bed if I’m really hungry. It makes a mountain and is enough for a crowd. Try is as a substitute for pasta salad at your next BBQ. The salty cheesiness from the feta is my favorite part!
One 12oz box of quinoa (I use Ancient Harvest pre-washed)
½ cup of olive oil
½ cup of pine nuts – toasted
6 oz crumbled feta cheese
One pint grape tomatoes, halved lengthwise
One large seedless cucumber, diced
½ medium red onion, finely diced
¼ cup finely chopped fresh parsley
¼ cup finely chopped fresh dill
The juice of two medium lemons
Cook the quinoa according to the package directions. In a large mixing bowl, stir in olive oil and cool completely (I usually make this part the night before). To cooled quinoa, stir in the rest of the ingredients. Serve cold or at room temperature. Makes about 12 side portions. Keeps for up to a week in the fridge.
New to quinoa? Read more about the nutrition of quinoa as it relates to breast cancer here.