We have just gone through a hot spell of weather here, making it feel like summer weather temperature. Which is wonderful, but when it is so hot out, the last thing I want to do is eat something hot or be over a hot stove cooking. This simple quinoa salad is the perfect meal on a hot day. The cucumber and peppers are fresh from a local greenhouse garden stand and the parsley is picked fresh from my herb garden:) Adding in the goat feta, adds the most delicious creamy flavour and I kept the dressing super simple and light with just lemon juice and olive oil.
Quinoa is insanely versatile, sometimes if I’m tired of having oatmeal in the morning I’ll just add milk, some coconut sugar, and nuts and seeds to quinoa to change things up! Quinoa has so many awesome health benefits a few include: it’s gluten-free, high in iron, has 8 grams of protein per cup, and is grown non-GMO. I try to eat this super grain as much as possible.
Springtime Quinoa Salad
Makes: 2-3 servings
- 1 C uncooked Quinoa (NOTE on how to cook quinoa at bottom of the page)
- 1 English Cucumber, diced
- 1 C frozen Organic Corn, defrosted
- 1 Bell Pepper, diced
- 1/4 C Goat Feta, crumpled
- Salt and Pepper, to season
- 1/2 Lemon, squeezed
- 2-3 Tbsp Extra Virgin Olive Oil
- Parsley, for garnish
- Cook quinoa as directed and allow to cool slightly.
- Dice up the cucumber and bell pepper and defrost your frozen corn. Add vegetables to a mixing bowl.
- Add quinoa to the bowl and top with crumpled feta. Season with salt and pepper.
- Drizzle olive oil over ingredients and squeeze lemon juice over top.
- Lightly toss all the ingredients together.
- Sprinkle with desired amount of parsley.
NOTE: Cook quinoa by adding 1 cup of dry quinoa to pot and add 2 cups of water. Bring to a boil on high heat, turn down heat once it is boiling and simmer for 15 minutes. Then turn off heat and allow quinoa to sit undisturbed for 10 minutes. After the 10 minutes fluff quinoa with a fork. Voila! perfect quinoa.
What are your favourite spring dishes?