Ancient Grain = Heirloom Recipe and Family Favorite

Have you ever tried quinoa?  This best-kept "secret" ancient grain (really a seed) that is becoming trendy to eat in America is worth making.  For vegetarians, it offers a complete protein, which can be hard to find without meat or dairy.  For omnivores, it's an opportunity to incorporate grains into your diet and embrace a "meatless" meal that's still full of flavor.

While this recipe is my own creation based on the flavors of the Mediterranean and the best of summer produce, I consider it a heritage recipe for two reasons - 1) this grain has been around for centures, so many people around the world grew up with and continue to use this as a staple ingredient; and 2) the other ingredients used would be found in recipes from many Mediterranean cultures.

A varied diet and healthier eating are a way of life these days for many, so this receipe is ideal as it uses familiar flavors, healthy fats, and lots of veggies.  The recipe is a riff on something called "quinoa tabbouleh" found at bonappetit.com and the idea of a caprese salad.  I wanted to combine the flavors and like the variety.  I took both ideas a step further by adding in more and different vegetables (add any you like) and since I love cheese, it's a necessary step for me.  If you're vegan, omit the cheese or sub soy cheese if you like. Plus, this recipe is extremely versatile!  Want Middle Eastern flavor - use mint and parsley! Italian - use basil instead of mint and mozzarella for the Feta.

Ancient Grains + Familiar Flavors = Family Friendly

I'm working on the "artistry" of my photos, so apologies if you don't like the "food in motion" concept!  I hope you try the recipe for your family and it becomes a staple for Meatless Monday or any day you want a healthy meal.  Happy Eating!!

Mediterranean Quinoa Salad

1 cup quinoa, rinsed well
1/2 tsp kosher salt, plus more to taste
2 Tbsp. fresh lemon juice
1 garlic clove, minced or 1/2 tsp garlic powder
1/3 cup extra-virgin olive oil
Freshly ground black pepper
1 English hothouse cucumber, seeded, sliced into strips, and cut into 1/4" pieces
1 pint cherry tomatoes, halved or 1 large tomato, seeded and chopped
2 green onions, green parts only, thinly sliced on the diagonal
6 Kalamata olives, pitted and chopped
1 cup chopped bell pepper, optional
1/4 cup chopped fresh mint
1/3 cup chopped fresh Italian parsley
1/4 - 1/3 cup Feta cheese

Bring quinoa, 1/2 tasp salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat.  Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes.  Remove from heat and let stand, covered for 5 minutes.  Fluff with a fork.

Meanwhile, whisk lemon juice and garlic in a small bowl.  Gradually whisk in olive oil.  Season to taste with salt and pepper.

Can make both quinoa dressing 1 day ahead.  Cover and chill each separately.  When ready to eat, in a large bowl, add in quinoa and 1/4 cup dressing; mix to coat.  Add cucumber, tomatoes, onions, olives, and herbs to bowl with quinoa; toss to coat.  Season to taste with salt and pepper.  Drizzle with remaining dressing and top with Feta cheese.

Italian-style Variation:
Omit cucumber
Sub 1/4 cup fresh basil, sliced into ribbons for the mint
Sub 1/3 - 1/2 cup cubed fresh mozzarella for the Feta