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Mediterranean Quinoa Bowl

July 6, 2010

Mediterranean Quinoa Bowl – From The Sprouted Kitchen
(Serves 2 big eaters, maybe 3 medium eaters)

1 Cup Quinoa, dry (Buy this in bulk at  Whole Foods or your local Co-op for the best price.)
4 Broccolinis ( 1 head of Broccoli works too!)
4 to 6 oz. Block of Feta Cheese, cut in cubes (Use feta crumbles if less expensive)
1 Cup Roasted Red Peppers, cut in slivers (Use  jarred in the off-season)
1/4 Cup Capers, rinsed and drained (optional but really give this that something special)
1 Cup Chickpeas, cooked (or 1 15 oz can rinsed)
3 Tbsp. Flat Leaf Parsley, finely chopped (cilantro would also work)
2 tsp. Dried Oregano
Generous pinch of Sea Salt
Fresh Ground Pepper
1 Meyer Lemon (a regular lemon would also work)
1 Tbsp. Good Quality Olive Oil

* Toasted Pinenuts or Walnuts sprinkled on top immediately before eating give this dish a wonderful crunch. I would highly recommend this! (Toast your walnuts in the microwave. Pop them in a bowl for about  45 sec. – 1  min  until fragrant.)

1. For the quinoa, typically, bring two cups water and one cup dry quinoa to a boil. Cover and simmer for about 15 minutes. Place the broccolini right on top after ten minutes (who wants to dirty another pot?) and cover to finish the quinoa and the broccolini will steam on top. Remove the broccolini to a cutting board, and transfer the quinoa to a large bowl and fluff with a fork.
2. Toss the red pepper slivers, chickpeas, capers, dried oregano and salt and pepper to the quinoa and stir. Give the broccolini a rough chop and toss it in the bowl. Squeeze the juice of the entire meyer lemon (avoiding seeds) and the olive oil, stir again.
3. Lastly, cut the feta into small cubes (easiest if done straight from the fridge or even let it sit in the freezer for a few minutes). Add the cubes and the parsley to the quinoa and give it a gentle fold. At this point, it is probably a tad warmer than room temperature, which is great. If you’d rather it cold, let it sit in the fridge for about 30 minutes to cool down

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2 Comments leave one →
  1. July 18, 2010 11:22 pm

    I found toasted walnuts are a welcome addition to this salad. Give a nice crunch and mouth feel. (Pine nuts are also DIVINE…aber das kostet zu viel!!!!

Trackbacks

  1. Make-Do Dinner: Chickpea Quinoa Pilaf « Crunchy Soup

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