Well, I have finally made some time in my crazy, busy, expect the unexpected schedule to write. I have drafts that need to be edited, notes, pictures, and half done recipes, but now I have some motivation to finish my projects and write about them. So tonight will be my first…
I had a great conversation with a friend of mine a few days ago and she had a great idea of us sharing helpful information that we write about each week, so I decided to write about something new I am trying. With my catering business starting up and my mom changing her diet, I have the opportunity to try different recipes which will test my versatility in the kitchen. I am becoming more aware of the gluten-free diet and wanted to try to make something new tonight.
Can anyone guess what these ingredients will make?
Pretty assortment of colors!!!
The finished product!!!
This was my own twist of Mediterranean Quinoa Salad and it was delicious. I was full and satisfied and it felt great eating a healthy meal!!!
Thanks Kareen for this great idea and for this push of motivation I needed!!!
For more information on Kareen Fagan, you can follow her on enidbskincare.tumblr.com
Mediterranean Quinoa Salad
2 cups of water or chicken broth
1 cup of uncooked quinoa
1 clove of garlic, smashed
1 large cucumber, diced
1 large red pepper, diced
1 large green pepper, diced
2 cups of grape tomatoes, diced
1/2 cup of chopped Kalamata olives
1/2 cup of crumbled feta cheese
2 tablespoon of fresh lemon juice
2 tablespoon of balsamic vinegar
1/3 cup of olive oil
Bring the water or chicken broth and garlic to a boil. Stir in quinoa, reduce heat medium-low, cover, and simmer for about 20 minutes until the water is absorbed and the quinoa is tender. Remove the garlic and transfer the quinoa to a large bowl.
Gently stir in cucumber, red onion, bell peppers, grape tomatoes, olives, and feta cheese into the quinoa. Drizzle with lemon juice, balsamic vinegar, and olive oil. Add salt to to taste and stir until everything is evenly mixed.
This can be served warm or cold.