Greek Quinoa Salad

Quinoa, pronounced keen-wah, is a gluten free grain-like seed and is a complete protein! I first prepared this recipe in my college cooking class-I got my snazzy chef's apron and hat during that class. I really took an interest in Quinoa because my friend has Celiac's Disease and cannot eat gluten products. So purely in her interest I wanted this recipe to be good. What was about to happen to me though, I could never have predicted. My most favorite recipe was right before my eyes and I was still saying "q-eee-no-wah." I absolutely loved this recipe in class, Quinoa was like nothing I had ever had before and you can't go wrong with feta cheese and tomatoes right?

I was wrong. In my college class we focus on sustainability and buying locally and in season so we did not add avocados, and I liked the salad so much that I never included them in the recipe when I made it at home. Until I was student teaching, and we were doing a unit highlighting dietary restrictions and finding recipes for them that were unique and tasty. And thinking of my dear friend, I gave one of the groups Celiac's Disease. The kids really struggled to find something different and not-just-bread-free, and so I suggested they try this recipe. We added avocados this time and it was like an explosion of wonder! The creaminess of the avocados blends so well with the sharp flavors of the feta cheese and the red onion. I will never make it without avocados again and I feel so terrible that I had to go so long without it! This salad is complete Heaven when served warmed but it is also good at room temperature if you have leftovers. With a recipe size this large you will have leftovers, so if it dries out in the refrigerator, add more lemon juice, olive oil, and salt.



Greek Quinoa Salad
Ingredients

1 cup uncooked quinoa
2 cup water
3 or 4 Roma tomatoes
1/4 cup red onion (1 small)-be careful this flavor can really over power
3oz fresh spinach
4 tablespoons lemon juice
4 tablespoons olive oil
1 teaspoon salt
3 or 4 avocados
4oz container crumbled feta cheese

Directions

1. In a 1-1/2-quart saucepan bring water to boil and add Quinoa, reduce heat. Simmer, covered, about 10 minutes or until liquid is absorbed-it will absorb don't worry! Don't forget to stir occasionally while chopping the vegetables.
2. Chop tomatoes into 1/2" pieces or smaller, finely dice red onion, chop spinach leaves and add all three to a large bowl.
3. Slice avocado into small chunks and add to the large bowl. Do the avocado last because it turns brown quickly-but when you add the lemon juice the acid slows the browning process. Combine lemon juice, olive oil, and salt directly on top of the avocados. Stir to combine.
4. Add Quinoa and feta cheese to the bowl and combine completely.

*Note: Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds-I don't always do this because it's already done by the place I buy it.

Original recipe from Better Homes and Gardens