From Jean Pare's Company’s Coming Whole Grain Recipes
INGREDIENTS
- 2 1/4 cups water
- 1/8 tsp salt
- 1 1/2 cups quinoa, rinsed and drained
- 2 tsp olive oil
- 1/2 cup celery, finely chopped
- 1/2 cup onion, finely chopped
- 3/4 cup pitted dates, chopped
- 1/2 cup crumbled light feta cheese
- 1/2 cup slivered almonds, toasted
- 2 TBSP fresh chives, chopped
- 2 TBSP fresh parsley, chopped (or 1 1/2 tsp dried)
Honey Lemon Dressing
- 3 TBSP lemon juice
- 2 TBSP liquid honey
- 1 TBSP olive oil
- 1/4 tsp salt
- 1/8 tsp pepper
METHOD
Combine water and salt in large saucepan. Bring to a boil. Add quinoa. Stir. Reduce heat to medium-low. Simmer, covered, for about 20 minutes, without stirring until quinoa is tender and liquid is absorbed. Transfer to large bowl.
Heat olive oil in small frying pan on medium. Add celery and onion. Cook for 5 to 10 minutes, stirring often, until onion is softened. Add quinoa. Stir. Cool.
Add next 5 ingredients. Toss.
Honey Lemon Dressing
Combine all 5 ingredients in small cup. Makes about 1/3 cup dressing. Drizzle over quinoa mixture. Toss until coated.
Makes about 6 cups.