Traditional Quinoa Salad with Feta
Nicole Price
Our executive chef got me into Quinoa. It’s a very “west coast” sort of food, but I really enjoy it.
ingredients
- 1/3 cup quinoa
- 4 cups water
- 1 1/2 teaspoons salt
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon dried mint, crumbled
- 1/4 teaspoon black pepper
- 4 brine-cured black olives, such as Kalamata, pitted and cut into slivers
- 2 radishes, quartered and thinly sliced
- 2 oz feta, coarsely crumbled (1/2 cup)
directions
- 1
Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve between changes of water.
- 2
Stir together quinoa, 4 cups water, and 3/4 teaspoon salt in a 2- to 3-quart saucepan, and simmer, uncovered, until quinoa is just tender and germ starts to separate from grain, about 20 minutes. Drain well in sieve, then transfer to a medium bowl.
- 3
While grains cool, stir together oil, lemon juice, mint, pepper, and remaining 3/4 teaspoon salt in a small bowl and let stand 15 minutes, then stir into grains along with olives, radishes, feta, and lettuce.
- 4
Serve immediately.
Source: Nicole Price
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