Eating Healthy: Quinoa Salad

Do you eat quinoa? Its a south-american grain that is high in protein (9 g per cup of cooked quinoa) We eat a fair amount of it in our house, frequently serving it instead of rice.
This is a recipe that I adapted from a pasta salad that I think I found in Gourmet magazine many years ago. The recipe originally called for orzo, and we ate it that way (happily) for years. But last Passover it dawned on me that quinoa is K-for-P, and so I gathered my ingredients and got to cooking. Feel free to make this with orzo if you want. Its delicioius either way. I made mine with a mixture of white and red quinoa today because I had some red on hand. It made the salad super pretty, but it tastes the same as white, and I wouldn’t make a special trip to the store for the red stuff.
Quinoa Salad
here’s another recipe that you can adapt to what you like to eat. Have great tomatoes on hand? Use ’em. Tomatoes have no flavor? Leave ’em out. Want to keep it dairy free? Don’t add the feta cheese. Its all good!

1 cup quinoa, uncooked
2 cups water or broth
cucumber, diced (use a cucumber you don’t mind eating the peel of)
scallion, sliced, white and light green parts only
grape or cherry tomatoes, cut in halves or quarters
feta cheese
salt and pepper to taste
lemon juice and olive oil as dressing

cook the quinoa in the water, fluff with a fork and let cool to room temperature before adding the vegetables and cheese if using.

cool in the refrigerator and enjoy!

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