Quinoa Greek Salad
Source: Aubrey Reuben, Foodwise Intern
This recipe was developed for Foodwise Teens.
Tools: large strainer, peeler, cutting board, knife, stove pot, salad spinner, zester, measuring cup, large mixing bowl, baking sheet
3 cups seasonal ruffage (e.g., chard, arugula, spinach)
1 cup seasonal vegetables (e.g., radish, favas, peas, cucumbers, tomatoes)
1 cup herbs (e.g., dill, parsley, cilantro, mint)
1 cup dried grain (e.g., quinoa, farro, barley, couscous, pasta)
½ cup feta cheese
1-2 citrus fruits (e.g., orange, lemon, tangerine)
¼ cup olive oil
1 tablespoon honey
1 pinch of salt and spices (ie. oregano, thyme, pepper)
First cook your grain. Rinse it in a strainer and then add it to a pot, cover with water and add a big pinch of salt. Cook according to the package. Drain and spread flat on a baking sheet to cool down. Wash all the ruffage and veggies. Thinly slice the greens and dry them. Add to bowl. Cut up the veggies into bite size pieces. Peel if necessary. Sauté and/or blanch the veggies. Cool. Make a vinaigrette with the juice of the citrus fruits, honey, salt, olive oil and spices. Taste and adjust. Add the cooled grain and crumbled feta. Pour over vinaigrette and toss.