Everyone keeps talking about easy weeknight meals because they’re too busy to pull something elaborate together. My reality is that I only make easy stuff because I’m lazy. The time it takes to prep some dishes bores me to the point of insanity! Back to Her Roots published this recipe earlier this month and it’s exactly what I want. Easy. Quick. Healthy. It now resides happily in the archive of Maynard where it will be used over and over again.
- 1 cup quinoa
- 1 1/2 cup vegetable broth
- 1 medium cucumber, peeled, seeded and diced
- 8 ounces grape tomatoes, halved
- 1 medium red bell pepper, seeded and diced
- 1 loose cup fresh parsley, minced
- 1/2 red onion, diced
- 1 cup kalamata olives, halved
- 4 ounces feta, crumbled or cubed
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon dried oregano
- 1 teaspoon fresh dill
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 teaspoon honey
- 1 teaspoon lemon juice
- In a medium saucepan stir together quinoa and vegetable broth. Bring to a boil over high heat, stir once, reduce heat to low, cover and cook for 20-25 minutes or until the liquid is absorbed. Remove from heat and let rest for 5 minutes. Then fluff with a fork.
- Meanwhile, in a large mixing bowl, combine cucumber, tomatoes, red pepper, parsley, onion, olives and feta.
- In a small bowl, combine olive oil, red wine vinegar, oregano, dill, salt, pepper, honey and lemon juice. Pour over salad and stir to combine.
- Add cooked quinoa to salad and mix well. Refrigerate for at least an hour to allow flavors to marry.