An Andaspain Recipe:
Here is another one of our simple salad recipes that we prepare for our hungry pilgrims walking the Camino de Santiago. It is packed with protein, fiber, and tons of flavour. This recipe serves about 6 people. If you want, throw in some roasted chicken. We suggest serving it with some homemade baba ganoush and pita chips (at least that is how we enjoy it). This is a fresh and tasty summer recipe that is easy to whip up!
- Quinoa, 2 cups dry
- 1 package of cherry tomatoes
- 1 cucumber
- 1 large red bell pepper
- 1 red onion
- 1/2 cup parsley, chopped
- 1.5 cup feta cheese, crumbled
- 1 can black pitted olives, drained
- 6 tbsp olive oil, extra virgin
- 2 lemons
- Prepare quinoa. Add 2 cups dry quinoa to 4 cups water. Bring to a boil on high heat. Reduce heat to low, cover and simmer for about 10-12 minutes. The quinoa is done when it looks like it has popped open. Don’t let it get mushy! Remove from heat and let it sit covered while you prepare the rest of the salad.
- Cut the cherry tomatoes and black olives in half.
- Roughly chop the cucumber and red bell pepper. Finely chop the red onion.
- Combine the juice of the lemons with the oil to make the dressing. Add a large pinch of salt.
- Now that the quinoa is cooled, fluff the quinoa with a fork and add to a large bowl.
- Combine all chopped vegetables and feta cheese with the quinoa. Mix well.
- Pour over the lemon dressing. Mix in the fresh chopped parsley. Salt to taste.