California Quinoa Greek Salad

California Quinoa Greek Salad

This is the type of salad that I love... one of those versatile salads that works well with what you have on hand.  The only ingredients that I measure precisely when making this dish are the dry quinoa and water.  The other ingredients are more of "a little of this" and "a little of that."  Cucumber also makes a wonderful addition.

Pick and choose what works for you to create a salad of your own!
Liv Life

1/2 cup uncooked quinoa

1 cup water

Cherry tomatoes, quartered

red onion, chopped

garbanzo beans (chickpeas), about 1/2 can - drained and rinsed

avocado, chopped

2 Tbs (or so) freshly squeezed lemon

2 Tbs (or so) good quality olive oil

salt to taste

feta cheese, crumbled

In a small saucepan add the 1 cup of water and the 1/2 cup of quinoa.  Bring to a boil then reduce the heat and simmer, covered, until the liquid has been absorbed (about 15 minutes).  Set aside to cool.

In a medium bowl combine the cherry tomatoes, red onion, chickpeas and avocado.  Squeeze a wedge of lemon over the top and drizzle with olive oil.  Salt to taste, but salting lightly if you will be using the crumbled feta.  Stir gently to combine.  Add the quinoa, stirring gently again to combine.

Spoon onto serving plates and top with crumbled feta.  Enjoy!

Liv Life Note:  Watch the quinoa while it is cooking.  Today I left mine on the stove, moved to the computer and promptly forgot I had it cooking.  20 minutes later a funny smell reached my office, and let me just say burnt quinoa is not an aroma you need to try...