This recipe came from a recent study of Peru in the RA/GA magazine.
Quinoa (pronounced KEEN-wah) is Spanish for “very delicious.” It is grown in the Andes Mountains,
and Peru produces more quinoa than any other country.
Ingredients
1 cup uncooked quinoa
2 cups water
1 medium cucumber, chopped and seeds taken out
1 cup cherry tomatoes, halved
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh cilantro
1/4 cup crumbled feta cheese
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon salt
You can add other yummy ingredients like: 1 cup canned chickpeas/garbanzo beans (drained), 1/4 cup chopped red onions or green onions kalamata olives, or avocado chunks.
Instructions
Rinse the uncooked quinoa in a fine mesh colander and then follow the quinoa package directions to cook it in the water. While the quinoa is cooling, chop the rest of the ingredients. Mix everything in a bowl. Enjoy!
– Provided by WMU
Quinoa Salad
Click here to download a printable version.
-Provided by WMU