If there was one dish I could eat every day, this would be it! It's so easy to make, really flavorful and colorful. Basically this dish is packed with great things for your body: fiber, vitamins, minerals, healthy fats, phytochemicals (tons of flavonoids & carotenoids), etc... All these nutritive properties are what makes this dish so good for you! Another plus, quinoa (a pseudocereal, or grain-like seed) is naturally high in protein, which makes it a great staple for vegetarians. A versatile dish; great alone as a salad or serve with a side of meat for a healthy dinner meal. My personal favorite way to eat it served with grilled salmon...mmmm!!
I first found the original recipe in my BHBG cookbook, but I added/changed a few ingredients to kick it up a notch. Enjoy!
- 1 cup dry quinoa
- 2 cups water
- 1 can chickpeas (drained & rinsed well)
- 6 cups chopped baby spinach (~1 bag)
- 4 roma tomatoes; seeded & diced 1/2"
- 1 cup red onion; diced 1/4"
- 1/4 cup chopped black olives
- 1/4 cup crumbled feta cheese
- juice of 1 lemon (~ 1/4 cup)
- 1/4 cup greek salad dressing (my favorite is Girard's Greek Vinaigrette)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp pepper
- 1/8 tsp salt (or to taste)
- toasted pine nuts *
- sliced avocado
- lemon wedges
Directions:
Add dry quinoa to a 2 qt pot over medium-high heat, stirring constantly until quinoa is toasted (deep, golden brown). You will hear a popping noise (sounds like popcorn popping) as it is toasts. This step is optional, but I recommend it as it brings out more of the seeds nutty aromas and flavors. Once toasted, rinse through a fine strainer under water (to rinse the bitterness off the seed). Add back to the pan with 2 cups water. Cover, bring to a boil, then turn the heat down to a simmer until the water has been absorbed (about 10-15 minutes). Take off the heat & set aside.
Prepare & combine the rest of the ingredients in a large bowl; chickpeas through salt. Stir in quinoa (warm or cold); I usually let it cool down a little bit so the spinach doesn't get completely wilted. Serve over a bed of spinach and garnish with avocado slices, pine nuts and a lemon wedge.
*To toast pine nuts--simply add to a skillet over medium-high heat, stirring constantly until golden brown
