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Mediterranean Quinoa

Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008)

Inspired by a recipe by a student named David St. Martin, this whole grain salad has it all. Amino acid rich quinoa combines with pine nuts and feta to provide protein. The raw herbs add the digestive element to the dish. This makes a stupendous meal coupled with Falafels or Carribean Lime Halibut. Cooked millet, rice or other grain can be substituted for quinoa.

1 cup quinoa
1 ¾ cup water
½ teaspoon sea salt

¼ cup toasted pine nuts
¼ cup olive oil
¼ cup lemon juice
3 tablespoons chopped mint
3 tablespoons chopped Italian parsley
¼ cup currants
⅓ cup crumbled feta cheese

Wash, rinse and drain quinoa. Place in a 2-quart pot, add water and salt, bring to boil, lower heat and simmer with lid on until all water is absorbed (15-20 minutes). Don't stir the grain while it is cooking. Test for doneness by tilting the pan to one side, making sure all of the water has been absorbed. Remove lid and let rest 5-10 minutes.

Dry toast pine nuts in skillet or 300 degree F. oven until they begin to change color and give off aroma.

Combine olive oil, lemon juice, mint and parsley in a large bowl Add currants and toasted pine nuts and toss. Using a fork, add cooked warm quinoa a little at a time. Crumble feta over the top. Toss well. Serve at room temperature.

Preparation time: 30 minutes
Serves 4

6 Comments:

Anita Lopez
Love this recipe!
June 14, 2009, 3:44 pm

Rebecca Brenneman
I love to bake, and I haven't seen any episodes on baking. Lately I've been experimenting with creating gluten-free and/or agave sweetened treats with the fat replaced with either beans, applesauce or flax meal. (Of course the chocolate chips have cocoa butter in them, but that, of course, is a 'good' fat.) I've had tolerable results, but would certainly appreciate suggestions and tips - on making the substitutions work well, specifically and on baking in general. Thanks, Rebecca
September 11, 2009, 11:24 am

Chris c
I have a question about Quinoa. I get terrible stomach aches similar to unpasturized cheese. I rinse it well and cook to the instructions. I am wondering if you have heard of this or know what causes this.
October 26, 2009, 10:21 pm

Cynthia Lair
Chris, I have not heard of this before. When you cook the quinoa is it soft and tender?
October 27, 2009, 7:15 am

Carrie
I love your cookbooks and the new ideas that I get off this website. Thank you for putting together tasty AND wholesome recipes! You are a genius!
May 23, 2010, 8:49 pm

Elisabeth Gardner
We had friends bring this to a potluck and were just bowled over by how outstanding it was! We all asked for the recipe and are now exploring more on the site. Thank you!!
June 25, 2010, 4:31 pm

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