QUINOA AND FETA CHEESE SALAD

In my continued quest for quinoa recipes, my sister-in-law provided me with a recipe she recently made. The quinoa salad was a hit at her kitchen table.  I made it and also quite like it.  I made a few additions/alterations to the recipe.  It was also nice to use fresh basil from the garden.  You can substitute parsley or cilantro for the basil.

QUINOA AND FETA CHEESE SALAD

DIRECTIONS:

1 cup quinoa                                                    

2 cups water

19 oz can chick peas, drained                          

1/3 English cucumber, diced

1 tomato, chopped 

1 green onion, diced

½ yellow or other colored pepper, chopped                                          

½ cup Feta cheese, crumbled

1/3 cup fresh basil, chopped or 2 tsp dried                          

1 clove garlic, minced

1 tbsp fresh lemon juice                                   

¼ cup olive oil

1 tsp cumin                                                      

pinch cayenne pepper (optional) or regular ground pepper to taste

DIRECTIONS:

Place the quinoa and water in a medium size pot.  Heat to boil and then simmer for 12 minutes or until the quinoa is cooked.  Let cool. 

In a mixing bowl add the quinoa, vegetables, basil and feta cheese.  In a small bowl mix the olive oil, lemon juice, cumin, garlic and ground pepper.  Add the dressing to the salad and mix.  Serves 6 to 7.