Our Peruvian friend, Camila, came to visit us this for a quick visit after she finished college and before she started her summer internship. We love her family and enjoy any chance to see them, no matter how short the visit. Tonight was a big family cookout and I made this dish to serve alongside prime New York Strip Steaks, grilled asparagus, grilled sourdough bread, sangria, and strawberry shortcake. What a menu! Quinoa originated in South America and is considered a superfood because it’s considered a complete protein and is high in fiber and minerals. Fortunately quinoa has now become popular in the US so you can find it in any grocery store. Camila gave the recipe a thumbs up, so I figured if the Peruvian approves then it is post worthy!
1 cup quinoa
salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup extra virgin olive oil
1 cup thinly sliced scallions, white and green parts (5 scallions)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley
1 cucumber, unpeeled, seeded and medium-diced
2 cups cherry tomatoes, halved through the stem
2 cups medium-diced feta (8 ounces)
Directions: Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they’ll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 teaspoons of salt.*
In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt* and 1 teaspoon of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
Recipe from Ina Garten’s Make Ahead cookbook