Mediterranean Quinoa

This is so delicious…every time I’ve made it I’ve been asked for the recipe, so I’m posting it online!! It’s from Cynthia Lair’s book, Feeding the Whole Family, but I’ve added a bit to it. I’ve blogged about this book before and it’s simply amazing. I’ve yet to make anything from this book that wasn’t delicious.

Mediterranean Quinoa

1C quinoa

1 ¾ C water

½ t sea salt

¼ toasted pine nuts (we used slivered almonds because Ry’s allergic)

¼ C olive oil

¼ C lemon juice

3 T chopped fresh mint

3 T chopped fresh parsley

2 scallions

1 can of kidney beans, drained and rinsed

¼ C kalamata olives, pitted

¼ C currants

1/3 C crumbled feta

 

Wash, rinse and drain quinoa. Place in a 2 qt pot, add water and salt, bring to a boil, lower heat, and summer with lid on until all water is absorbed (15-20m). Don’t stir the grain while it’s 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 5-10m.

 

Dry-toast pine nuts in skillet or 300*F oven until they begin to change color and give off aroma, about 10 minutes (we didn’t do this with the almonds).

 

Combine olive oil, lemon juice, mint, and parsley in a large bowl. Add scallions, currants, feta cheese, and pine nuts and toss. Add cooked warm quinoa and toss well. Serve at room temp.

 

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