Mediterranean Quinoa
Serves 4
Mindful Moment
How much do you know about the food that ends up in your kitchen? Could you say where the fruits and veggies were grown or how many miles they traveled to reach your home? Consider the people who contributed to producing them--from the farmer and the food packer to the truck driver, warehouse worker, and supermarket stocker. Think of all the natural elements and steps involved in growing just one tomato or cucumber.
Ingredients
1 cup quinoa, rinsed
2 cups water
2 cloves garlic, minced or pressed
1/2 cup chopped scallions
1 cup grape or cherry tomatoes, halved
1 cup chopped cucumbers
1/2 cup chopped radishes
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
1 cup finely chopped parsley
1 small bunch sorrel or watercress, chopped
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
1/2 cup crumbled goat or sheep feta
1/2 cup pitted black olives
salt and pepper to taste
Directions
1. Bring the quinoa and water to a boil, cover, and simmer on low for 20 minutes. Let the quinoa cool to room temperature, then transfer to a serving bowl.
2. Mix the garlic and scallions thoroughly with the quinoa. Add the remaining chopped vegetables and herbs. Stir in the lemon juice and olive oil. Finally, mix in the feta and olives. Season with salt and pepper.
3. Set aside for at least 30 minutes before serving, allowing the flavors time to blend.
Nutrition Facts
Per serving: 384 calories, 50% fat (22 g; 5.2 g saturated), 39% carbs (39 g), 11% protein (11 g), 6 g fiber, 198 mg calcium, 7 mg iron, 388 mg sodium.
