I Blame My Mother
Oh mother. I love her dearly. But she didn’t take me to Joann’s this morning, hence my reason for pouting. :( She told me she’d take me tomorrow morning… Fine, fine, fine. She told me I wouldn’t do anything with it tonight because I was babysitting anyways… not the point at all.
So dinner last night. It was delicious, mostly because I’m a sucker for quinoa, feta, tomatoes, chickpeas, and Mediterranean food. (Yes, we could sum it up to say that I’m a sucker for food.) We had…
Quinoa Salad!
Ingredients:
1 cup quinoa
2 cups water
1/4 cup olive oil
1/4 cup lemon juice
1/2 cup of chickpeas (I just tossed handfuls in, though)
1 cucumber chopped (or pretty much, however much cucumber you want)
2-4 tomatoes (depending on how many you want)
1/2 container of feta (or again, how much you want)
1/4 cup shredded carrots (your choice)
some salt
Method:
1. Put your quinoa and water in a saucepan (add a pinch of salt) and bring to a gentle boil, then reduce heat so it simmers. DO NOT LET IT BURN! Watch your quinoa and when the grain seems to separate (or however you personally can tell) take it off the heat and scoop it in a bowl to cool. (you can shove it in the fridge too)
2. Chop up your cucumber, tomatoes, feta, shred your carrots. Have your chickpeas nearby.
3. Now here, my original recipe said to combine all your veggies and such and then add the olive oil, lemon juice, and salt. But if you’re lazy like me, just throw them all in the quinoa bowl.
4. Mix ‘em all up. Add some more tidbits of lemon juice and olive oil if it fits your fancy, it usually fits mine. Some salt tossed in. Use your good judgement.
Delicious! Try not to eat it all before it gets to the table for you family…
There you have a quinoa salad. I have sadly come to the point in cooking where I don’t really measure things to specifically, just sort of toss them in. Except for spices, because those can throw the whole recipe WAY off. Maybe I’ll type up the recipe from the other night too…
C
