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Tri-Colored Quinoa Salad (Recipe follows)

Here is a peek at how the plants on our balcony (that I planted in June when we returned from our trip to the US) have been doing over the past few weeks.

Tomaten

Tomato

Radieschen

Radish

Karotten

Carrots

Spinat

Spinach

Wilde Rauke

Wild Arugula

Basilikum/Basil

Rosmarin/Rosemary

Thymian/Thyme

Salbei/Sage

Minze/Mint

Lollo Rosso

Red Leaf Lettuce

Römersalat

Romaine Lettuce

Mangold

Swiss Chard

Quinoa Salad

This is one of our favorite light summertime meals and it is very quick and easy to prepare as quinoa usually cooks in only about 15-20 minutes.

 

 

1 Cup tri-colored or white quinoa

1 Head of cauliflower or broccoli

About 12 cocktail, cherry or grape tomatoes sliced in half

1 Brick of feta cheese cut into cubes

1/4 Cup extra virgin olive oil

Salt, pepper and chili flakes to taste

Prepare the quinoa according to the instructions on the package, or I usually use about twice the amount of water as quinoa and cook until the water is completely absorbed. Clean and cut the cauliflower/broccoli into largish, bite sized pieces and steam in a separate pot while the quinoa is cooking. When the quinoa is done allow to rest in the pot for about 10 minutes and then fluff with a fork. Combine the quinoa, steamed cauliflower/broccoli, tomatoes and feta in a large bowl. Add olive oil and seasonings and mix together to coat. Guten Appetit!

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