Author Notes
We made this quinoa for our staff lunch with some goodies we had leftover in our pantry. Feel free to add any ingredients that might complement, such as sun-dried tomatoes, capers, chopped arugula, or tuna —Emma Roberts
Ingredients
-
1/2 cup
each, red & white quinoa, rinsed with water
-
1 cup
each, water and vegetable broth
-
1/4 cup
purple onion, minced
-
1/2 cup
cucumber, diced
-
1/2 cup
red pepper, diced
-
1/4 cup
green olives, sliced
-
1/4 cup
yellow raisins, plumped in warm water, drained
-
1/8 cup
pine nuts, toasted
-
5 ounces
feta cheese, crumbled
-
1/4 cup
Italian parsley, minced
-
1 tablespoon
lemon juice
-
1 tablespoon
balsamic vinegar
-
1 tablespoon
olives juice
-
4 tablespoons
EVOO
-
salt & pepper to taste
Directions
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Place rinsed quinoa with water and broth in a lidded pot and bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and let sit, covered for 5 minutes.
-
In the meantime, chop all vegetables and place everything but the quinoa in a serving bowl.
-
Fluff quinoa and add to the serving bowl. Toss well and salt & pepper to taste. Serve warm or at room temperature.
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