Here’s a little slice of what I’ve seen through my lens recently. No joking today. :)
After being a skeptic for the longest time, I’ve really embraced quinoa. It’s such a versatile grain. It stars in this Kale And Quinoa Bowl and elevates the interest factor in Halloumi With Caper, Lemon And Chili Dressing.
Today quinoa gets to add its charm to this flavor packed Greek Quinoa Salad. The classic elements of a Greek salad come together with the quinoa and a delicious feta dressing.
1 1/4 cups quinoa, rinsed
1 (15 -ounce) can chickpeas, drained and rinsed
1/2 seedless cucumber, chopped
3 large plum tomatoes, chopped
1/2 small red onion, thinly sliced
3 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh oregano, plus more for topping
Freshly ground pepper
1/4 cup crumbled feta cheese (about 2 ounces)
1 small head romaine lettuce, chopped
1/4 cup halved, pitted kalamata olives
1. Bring 1 3/4 cups water, the quinoa and a pinch of salt to a boil in a medium saucepan. Reduce the heat to medium low, cover, and cook until the quinoa is tender and the liquid is absorbed, 10 to 15 minutes. Remove from the heat and fluff with a fork. Allow to cool slightly.
2. Meanwhile, toss the chickpeas, cucumber, tomatoes, red onion, vinegar, 2 tablespoons olive oil and the oregano in a large bowl. Season with salt and pepper and let sit 10 minutes.
3. Pulse the feta, 2 tablespoons water and the remaining 1 tablespoon olive oil in a food processor until smooth, adding up to 1 tablespoon water, if needed. Season with salt and pepper.
4. Divide the lettuce among serving bowls. Top with the warm quinoa, the chickpea mixture and olives. Drizzle with the feta dressing and sprinkle with oregano.
Recipe from Food Network Magazine
‘The Origin’, the debut album from Canadian singer/songwriter, performer and director Pierre-Philippe Coté aka Pilou aka Peter Henry Phillips. I love the cheerful, folksy, toe tapper “I Wanna Go”. It’s an absolute joy to my ears.
“I wanna go where the wild things are”