So I am perpetually bad at Quinoa. I don’t know why but I used to always overcook it, make it soggy, or forget I made it altogether and it goes bad in the back of the fridge. Today is NOT that day. I have turned a corner. I present to you my version of the Mediterranean Quinoa Salad! So easy there’s no way you can’t make this taste good.
The key with Quinoa is to make sure you rinse it really well. I used a wire mesh strainer and lukewarm water, and ground the grains against each other for a few minutes before cooking.
1 cup uncooked Quinoa
1 cup chicken or vegetable broth
1 cup water
1/4 tsp salt
While the Quinoa is cooking:
1/2 cup kale
1/4 cup red pepper
1/2 english cucumber
1/2 can drained chopped black olives
1 Tbsp fresh oregano
1/2 cup feta (I used goat’s milk feta)
juice of 1 lemon
2 Tbsp olive oil
To cook the Quinoa: Bring first four ingredients to a boil, cover and cook on low for 20 minutes. Fluff with a fork and cool. Finely chop the kale, pepper, shallot, cuke, olives, and oregano, and cube the feta. The finer you get the kale the better! Put everything in a bowl. Toss, chill, and serve. So amazing.
Special thanks to Disco Kitty for suggesting the broth!