Sunday, August 1, 2010

Greek & Italian Quinoa Salad

Perfect WAY To Use Fresh Veggies From The Summer Farmer's Market's

1 cup quinoa 
1 1/2 cup water 
1 tsp Greek oregano
1/4 tsp Sea salt 
8 Plum tomatoes Seeded
1 cucumber Cut In Half
4 pitted black olives diced
1/4 red onion very thinly sliced, 
1/4 Imported Pecorino Romano cheese 
Extra Virgin Olive oil For Drizzling
Cutting Board

To prepare the quinoa, bring water to a boil in Pot and put in the quinoa. 
Stir in Sea salt and Oregano and cover. 
Reduce heat to low until all the water evaporates. 
Turn off heat and let sit for 5 minutes. Uncover to allow the quinoa to cool.

Prepare the cucumber, olives, and onion. Mix in the quinoa. Crumble the cheese into the mixture. Arrange the tomatoes on top and drizzle olive oil.

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