Hi friends! How are you?
Last Friday night was our Greek dinner club night. I decided to make a Quinoa Greek Salad and I really liked it. I’d never had quinoa before and was surprised I liked it because I totally wasn’t expecting to 🙂
However, making it didn’t come without it’s difficulties (would you expect anything else from me? lol). I first tried to make the quinoa in a pot on the stove and followed the instructions exactly. Unfortunately it still looked like bird seed afterwards. Blah!
So then I tried to make it in the rice cooker and while it worked out, it blew up in the process. Yikes!
My friend Amy from Mom Advice suggested it might have exploded like that because I didn’t rinse the rice beforehand which I didn’t know you were suppose to. Amy has a great post on her site all about how to cook quinoa in the rice cooker.
In the end it turned out quite nicely. It’s a healthier version too as it’s not drowned in dressing.
Quinoa Greek Salad
1 cup milk
1/2 cup water
3/4 tsp dried oregano
1/4 tsp each, salt & pepper
1 cup quinoa (rinsed)
grated zest of one lemon
2 tbsp lemon juice
2 tomatoes, chopped
1 sweet pepper (any color), chopped
1/2 English cucumber, chopped
1/2 diced red onion
1 cup drained rinsed canned red beans (I used kidney beans)
1 cup diced Feta cheese
In a deep saucepan (or rice cooker), combine milk, water, oregano, salt and pepper. Bring to a boil over medium heat. Stir in quinoa. Reduce heat to low, cover and simmer for 20 minutes. Let stand covered 5 minutes. Transfer to a bowl. Stir in lemon zest with fork; let cool. Stir in remaining ingredients. Serve or refrigerate up to one day.
Have a great week everyone!
My Weekly Menu Plan:
Monday: Baked Pasta with Spaghetti Sauce
Tuesday: Cheesy Honey Mustard Chicken
Thursday: Leftover buffet
Friday: Quick Homemade Pizza
Saturday: Chicken Caesar Wraps
Sunday: YOYO (you’re on your own!)
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