Quinoa Salad with Pears, Feta and Herbs

Adapted From Breakfast Television – Fall 2008

Preparation Time:  15 minutes

Cooking Time:       15 minutes

Serves: 4-6: This recipe can also be halved.

1 cup  quinoa*  (before cooked = 2 cups cooked)

¼ cup olive oil OR  “Spectrum” canola oil (this is not genetically modified)

Juice of one lemon

2 garlic cloves minced

½ tsp dried oregano leaves

Pepper

1 green pepper, cored and diced  ( or any crunchy vegetable- celery, carrots)

2 green onions, thinly sliced

¾ cup goat feta cheese, crumbled or cubed – goat is usually okay for lactose intolerant

2 Bartlett Pears  - core and chopped.

• Once quinoa is cooked, transfer to a large bowl and cool to room temperature

• In a small bowl, whisk together oil, 2 tbsp lemon juice, oregano and salt and pepper to taste.

• Stir sweet pepper, green onions, feta and herbs into cooled quinoa.  Toss in dressing.

• To serve, core and chop pears; stir into salad.  Taste and add a bit more lemon juice if desired.

How to Cook Quinoa

Preparation:  To cook, use 2 parts liquid to one part quinoa. Combine the liquid and rinsed* quinoa in a medium saucepan, bring to a boil, reduce to a simmer, cover and cook for 15 minutes and then remove from the heat and let it sit for 5 minutes.

TIP: 

*Rub the seeds with your fingertips to rid of the bitter exterior taste.

Quinoa is excellent in hot casseroles and soups, stews, stir-fries, cold in salads, or by itself!

Instead of water, use broth, and/or herbs.  Add turmeric or cinnamon for variety.

Nutritional Highlights of Quinoa:

• Contains all the essential amino acids- excellent choice of protein

• A very good source of magnesium, 3 times more than calcium, but also a good source of calcium

• Also a very good source of vitamins, B2, vitamin E, and dietary fibre

History of Quinoa:

• Considered a grain, is technically a seed from a plant that is related to the beet, Swiss chard and spinach plant.