Thursday, March 4, 2010

Quinoa Salad with Feta & Spinach

I am lucky enough to be cooking for some wonderful women at Power Camp and today for lunch I made this quinoa salad. It was a hit and some wanted the recipe...so here it is! I have enjoyed each and every one of you and I hope our paths cross again soon! xo

2 C Quinoa
3 C Chicken or Vegetable Stock
2 T Butter

Place above ingredients in a sauce pan and bring to a boil. Boil until almost all the water is absorbed (it will look like mush). Remove from heat, cover pan and let stand for 5 minutes. Place in a bowl to cool and add the following:

2 Cloves Garlic, Minced or Crushed
3/4 C Sundried Tomatoes with Oil, Undrained & Chopped
1/4 C Olive Oil
3 C Spinach, Roughly Chopped
2 T Fresh Basil, Roughly Chopped
Juice & Zest of 1 Lemon
3/4 C Feta
1 C Kalamata Olives
Salt & Pepper to taste

Toss to mix. Garnish with additional spinach leaves & feta. Refrigerate until ready to use. Can be made one day ahead.

1 comment:

  1. Debbie - thanks for all the wonderful meals this week and your willingness to share your recipes! We were so fortunate to have you as part of our experience.

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