Friday, July 2, 2010

Quinoa Salad for your 4th Picnic ~

Happy July 4th weekend!

Wow, seems strange even writing that date, but given how fast the year seems to be flying by I guess the holiday is already upon us, along with some warm weather - finally!

I attended a friend's BBQ this week and had whipped up a tasty Quinoa dish to share that you can serve either warm or cold, which makes it perfect for picnics and outdoor dining. After our Triathlon in Graeagle, CA this Sunday, I'll be serving this dish at our picnic and scarfing it up for some much needed post-race nourishment, and because it's the highest protein of all grains!

I was always a huge brown rice fan, but now that I've leaned about the joy of quinoa and it's healthful benefits and yummy, nutty flavor, I'm hooked. Sorry brown rice.

Give this dish a try. It's simple, delicious and gluten-free.

Quinoa Veggie/Feta dish~

Serves 6

- 1 Full cup of Quinoa (I love Ancient Harvest Traditional Quinoa - found at Trader Joe's or Whole Foods)

- 1 Large zucchini or 2 small sliced (more on the thin side)

- 1/2 Large yellow onion chopped

- 1/2 Cup baby tomatoes (colored variety)halved

- 1/2 Cup of fresh Feta cheese

- 1/4 Cup of chopped walnuts

- 1 Tbsp. organic garlic salt

- 2 Tbsp. olive oil

- Salt and pepper to taste

Follow directions on quinoa box, but after you bring to a boil, let simmer for 12-15 minutes until all the moisture has cooked out. While quinoa is cooking, saute chopped onion in olive oil and garlic salt. Add zucchini slices and saute until cooked and onions are transparent. After they are cooked, set aside. Chop baby tomatoes in half and place in large serving bowl. Then add the quinoa and stir together. Then add onions and zucchini and feta cheese. Mix together to blend all ingredients. Dress top of dish with walnuts and another tablespoon of feta. Serve and enjoy!

Happy 4th of July!!

Be safe and celebrate being the joys of being an American!

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