My daughter will be going to collage in couple days, and I am going crazy. I am extremely happy for her, but because she is going so far away, I feel as though I cannot help her. I’ll no longer be there to help her with here school, work, etc.. So, I find myself giving her tips about cooking and eating healthy. To take my mind of her leaving home, I became obsessed of creating recipes that she can make in her dorm using using only the microwave and a good knife– I wonder if they allow chef knives in dorms?–.
I think my daughter is trying to act like she is interested just to ease my worries and pain. She caught me.
Well, this quinoa salad is recipe is one of the recipes I experimented with and she loved it. It is easy to make in the dorm, and it can keep for a week, making it a good study snack. So, she’ll probably be eating this at 11PM every night. Well, let’s hope.
Greek Quinoa Salad
1 1/2 cups quinoa
1 baby cucumber, diced into 1/2 inch cubes
1 red bell pepper, seeded and diced
3 scallions, chopped
2 medium carrots, peeled and diced
1/4 cup diced sun-dried tomatoes, optional
1/2 cup coarsely diced pitted kalamata olives
1 cup chopped fresh oregano
1/2 cup crumbled feta cheese
1/4 cup olive oil
1 cup lemon juice
zest of one lemon
salt to taste
-Place the quinoa in deep microwave safe bowl add 3 cups water, cover with plastic wrap and cook on high for 3 minutes. Remove from the oven, stir and cook for another 2 minutes. Take the quinoa out and allow it to rest for couple minutes.
-Place all the vegetables in large salad bowl and toss until well mixed. Whisk the lemon juice with the lemon zest, olive and salt–take it easy with the salt because you have feta cheese in the salad–. Drizzle the dressing over the vegetables and toss until well coated. Taste the salad and adjust the seasoning.
-Add the hot cooked quinoa and mix well.
-Spoon the salad into serving bowl, sprinkle with the feta cheese and serve.