Greek Quinoa Salad

Holy quinoa! This salad is the rock star of salads! Crammed with flavor and crunch, it also packs a protein punch! I didn't mean to rhyme, I really didn't. But seriously, check out these flavors...

I'm not joking about the protein. Quinoa (pronounced KEEN-wah) is one of the few cereal grains considered a complete protein because it contains all nine essential amino acids. It's basically a nutrient powerhouse - high in protein, low in calories, low in carbs, gluten-free, and rich in fiber (twice as much as oatmeal). Those are some serious bragging rights.

Worried about cooking the quinoa to perfection? I'm not surprised. I've made a decent amount of quinoa in my lifetime and sometimes (actually most of the time I follow package directions) it comes out mushy. But I found a solution. Ignore the package directions and follow my lead below.

A few things to note: 

1. Rinse the quinoa under cold water before cooking. Why? Because quinoa contains saponins, naturally occurring phytochemicals (plant compounds) that can be bitter and actually foam up the cooking water (just like some legumes do when you don't rinse them). 
2. Fun fact: Saponins actually get their name from soap suds, because they lather up. We're not taking a bath, so rinse the quinoa. 
3. Use 2 parts water to 1 part quinoa, just like rice. 
4. Cook the quinoa uncovered. Ignore the package. Trust me, this will prevent the grain from getting mushy. Once the liquid is absorbed, THAT'S when we cover the pan for a quick, 5-minute steam (off the heat). 

Now you're ready to enjoy nutty, fluffy quinoa! These tips are in the instructions below, but I'm saying it twice so you can enjoy perfect quinoa every time (if you're like me, sometimes you skip the intro, or part of the instructions... wink).

Greek Quinoa Salad 

1 cup quinoa
3 tablespoons olive  oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon granulated garlic or garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup chopped English cucumber (also called hothouse cucumber)
3 tablespoons chopped green onions
2 tablespoons chopped fresh basil
3-4 tablespoons crumbled feta cheese

Pour the quinoa into a fine mesh strainer and rinse under cold water (don't skip this step, see above). Drain and transfer the quinoa to a medium saucepan. Add 2 cups of water and set the pan over medium-high heat. Bring to a boil, reduce the heat to medium and gently simmer, uncovered, for 10 to 15 minutes, until the water is completely absorbed (if necessary, reduce the heat as the water reduces).
Remove the pan from the heat, cover, and let stand for 5 minutes (this steams the quinoa and releases those cute little curls).
In a large bowl, whisk together the olive oil, vinegar, oregano, garlic powder, salt, and pepper. Add the quinoa and toss gently to coat. Fold in the cucumber, green onions and basil. Season to taste with salt and pepper. Transfer the salad to a serving bowl and top with the feta. Serve room temperature or chilled.

Serves 4