Aug 29, 2010

the best lunch ever

Creamy Quinoa Salad

1/3-1/2 cup plain yogurt, depending on how creamy you want your salad
1 pickling cucumber
1 clove garlic
S and P
3 ears of yellow corn
2 peppers (whatever color you like; I use red and orange)
1 cup quinoa
2 cups chicken broth or water

  1. Bring broth/water to a boil.  Add quinoa, reduce heat to simmer, and cover.  Simmer for 15-20 minutes until all liquid is absorbed.  Give it a stir every now and then.
  2. Put yogurt into a small bowl.  Grate half of the cucumber (peel it first) and the garlic into the yogurt.  Squeeze in some lemon juice and grate in a little zest too if you like.  Add salt and pepper to taste.  Stir it up.  Put in refrigerator.
  3. Cut corn off the cob, chop peppers and parsley, and mix veggies together.  Add a little salt.
  4. Pour hot quinoa over veggies and stir together.
  5. Add yogurt dressing and feta and stir again.
  6. Serve room temp or cold.

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