Mediterranean Quinoa
Lemony, garlic quinoa with marinated cucumbers, cherry tomatoes finished with briny feta.
Ingredients:
Quinoa:
2 cups of quinoa
3 cups of veg broth
1 tbsp evoo
Zest and juice from 1 lemon
1/8 cup of dried oregano, basil, thyme, dill and dried lemon (mixed together)
2-3 tbsp chopped fresh oregano
1 bouillon cube, fine herb flavour
1/4 cup fresh chopped basil
2 garlic cloves, peeled and minced
Freshly ground black pepper
Sea salt
Vegetable Topping:
1 pint of cherry tomatoes
1 English cucumber
2 bell peppers, diced
1 Avocado, chopped and tossed with lemon juice to keep from browning
2-3 tbsp of chopped fresh oregano
2-3 tbsp of chopped fresh basil
1 pint of feta cheese in brine
4 tbsp of balsamic vinegar
2 tbsp of red wine vinegar
Instructions:
In a medium saucepan, over medium heat-high heat evoo, add in dry quinoa and stir rapidly until slightly browned and toasted. This will bring out the nutty flavour in the quinoa seed. Immediately after browning, add in garlic and saute for 1 minute until garlic is fragrant. Add in broth and bring to a boil, then add dried herb and lemon mixture to broth and bouillon. After boiling, reduce heat to low and cover for 15 minutes. Uncover and remove from heat, and add in lemon zest and juice, fresh oregano, fresh basil and pepper and season to taste with sea salt, you may also choose to drizzle a little more oil to finish. Remove from heat and spread onto a lined baking sheet, cool in the fridge for 30 mins - 2 hours, to keep from overcooking.
Peel and wash English cucumber, slice lengthwise and deseed cucumber using a small spoon. Wash and chop tomatoes into quarters. In a medium bowl add in balsamic and red wine vinegar. Toss cucumber, bell peppers and tomatoes until coated in vinegar. Let sit for 30 mins to marinate. When ready to serve, strain excess liquid and vinegar off tomatoes and cucumbers and toss veggies with fresh basil and oregano. Place cooled quinoa into a large bowl to serve family-style, and top with marinated cucumbers, tomatoes and herbs. Finish by crumbling pint of feta (remove from brine) and lemon-coated avocado pieces, toss and enjoy!
Ingredients:Quinoa:
2 cups of quinoa
3 cups of veg broth
1 tbsp evoo
Zest and juice from 1 lemon
1/8 cup of dried oregano, basil, thyme, dill and dried lemon (mixed together)
2-3 tbsp chopped fresh oregano
1 bouillon cube, fine herb flavour
1/4 cup fresh chopped basil
2 garlic cloves, peeled and minced
Freshly ground black pepper
Sea salt
Vegetable Topping:
1 pint of cherry tomatoes
1 English cucumber
2 bell peppers, diced
1 Avocado, chopped and tossed with lemon juice to keep from browning
2-3 tbsp of chopped fresh oregano
2-3 tbsp of chopped fresh basil
1 pint of feta cheese in brine
4 tbsp of balsamic vinegar
2 tbsp of red wine vinegar
Instructions:
In a medium saucepan, over medium heat-high heat evoo, add in dry quinoa and stir rapidly until slightly browned and toasted. This will bring out the nutty flavour in the quinoa seed. Immediately after browning, add in garlic and saute for 1 minute until garlic is fragrant. Add in broth and bring to a boil, then add dried herb and lemon mixture to broth and bouillon. After boiling, reduce heat to low and cover for 15 minutes. Uncover and remove from heat, and add in lemon zest and juice, fresh oregano, fresh basil and pepper and season to taste with sea salt, you may also choose to drizzle a little more oil to finish. Remove from heat and spread onto a lined baking sheet, cool in the fridge for 30 mins - 2 hours, to keep from overcooking.
Peel and wash English cucumber, slice lengthwise and deseed cucumber using a small spoon. Wash and chop tomatoes into quarters. In a medium bowl add in balsamic and red wine vinegar. Toss cucumber, bell peppers and tomatoes until coated in vinegar. Let sit for 30 mins to marinate. When ready to serve, strain excess liquid and vinegar off tomatoes and cucumbers and toss veggies with fresh basil and oregano. Place cooled quinoa into a large bowl to serve family-style, and top with marinated cucumbers, tomatoes and herbs. Finish by crumbling pint of feta (remove from brine) and lemon-coated avocado pieces, toss and enjoy!
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