I have a lot going on right now – not just my normal “lot” – but there are some big events coming up in the next few months that I am spending time on, which is taking time away from the kitchen. I will get back there eventually, but for now I need to make sure all my ducks are in a row. They are getting there, but it is taking a lot of my time. What little time I have left when I am not working – which is not a lot these days – work is 200% consuming, and then I have to think about those ducks. Those ducks don’t always want to stay in their rows.
So right now I am focused on cooking healthy foods that are easy to make. Ok – I know, last week’s post was certainly the opposite of that, but I made an exception. We have been in a rut recently – a rice rut. As a family, we probably consume rice 5 out of 7 nights a week. Fortunately we switched to brown rice a while ago – but still. It is shocking to me that the kids haven’t protested yet. I decided that it just couldn’t go on anymore, and that I needed to shake things up a bit – and that’s when I thought about quinoa.
Quinoa is completely underrated – rice gets all the glory – but quinoa is awesome, versatile, and also so easy to make! It just so happened that I had some fresh feta in the refrigerator that I had to use up – so I went with a Mediterranean theme for this side dish. It was almost like spring came to dinner. It was fresh, flavorful and delicious. And only one duck fell down in the process…
- 16 oz. cooked quinoa
- 1/2 cup red bell pepper, chopped
- 1/2 English cucumber, chopped
- 1/4 cup black olives, pitted and chopped
- 1/2 cup feta cheese
- 2 tablespoons fresh dill, chopped
- 1/4 cup oil and vinegar salad dressing
Mix all the ingredients together – and serve chilled. Yes, it is that easy!
For a printer-friendly version of this recipe, please click here: Mediterranean Quinoa Salad with Feta