Quinoa Salad

Week 6: Whole Grains

Quinoa Salad

Ingredients

Quinoa

Bell Pepper

Cucumber

Feta Cheese

Lemon

Olive oil

Vinegar

Parsley

Chives

Salt

Process

I started out by cooking about 1 cup of quinoa. While it was cooking I diced an orange bell pepper and a cucumber. Next I finely cut some fresh chives and parsley. I let the quinoa cool for a while once it was done cooking. Then I put it into a bowl and salted it. After that I mixed in the vegetables, cheese, and herbs. Then I decided to put a simple dressing on it. I drizzled lemon juice, olive oil, and a little bit of vinegar on top. The final step was mixing the dressing so everything was evenly coated.

Reflection

I really enjoyed the quinoa salad from class and the Mediterranean millet from class. For this weeks blog, I decided to kind of combine the recipes by using quinoa with the feta cheese. For some reason quinoa has always seemed a little daunting to make but it was actually pretty easy. I was at my parents house this weekend so I ended up just using the vegetables that they had. I enjoyed this recipe and found it to be very light and refreshing. I think it could've been a little better with some type of nut like cashew or almonds. I think next time I make it I will experiment with different flavors.