{"id":12389,"date":"2010-05-10T17:06:35","date_gmt":"2010-05-11T00:06:35","guid":{"rendered":"http:\/\/blog.healthy-green-lifestyle.com\/?p=12389"},"modified":"2021-09-24T17:08:59","modified_gmt":"2021-09-24T21:08:59","slug":"black-quinoa-with-grilled-vegetables-basil-and-feta","status":"publish","type":"post","link":"https:\/\/www.healthygreenkitchen.com\/black-quinoa-with-grilled-vegetables-basil-and-feta\/","title":{"rendered":"Black Quinoa With Grilled Vegetables, Basil and Feta"},"content":{"rendered":"

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Quinoa is a nutritious seed that comes from the Andes region of South America. While it cooks like a grain, it is actually more nutritious than most grains because it is high in protein, iron, and calcium. Quinoa is also gluten-free.<\/p>\n

For many years, the only quinoa I saw in stores was the traditional white quinoa. Recently, however, I am seeing red and black quinoa, as well. I made this salad with black quinoa, but you can use any variety that you like.<\/p>\n

Quinoa seeds are naturally coated with a bitter substance that needs to be removed before cooking. You can easily accomplish this by putting your quinoa into a fine mesh strainer and rinsing thoroughly with warm water before cooking.<\/p>\n

For this quinoa salad, you cook the quinoa just as you would cook brown rice- 1 cup quinoa to two cups water. Bring to a boil in a small pot on the stove, cover, reduce heat to simmer, and let cook until water is absorbed. Quinoa cooks fast, so this only takes about 15 minutes. When it is done cooking, turn the heat off but leave it covered for another 10 minutes before fluffing with a fork.<\/p>\n

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You don’t have<\/em> to use grilled vegetables in this salad. If you like the idea of the zucchini and the eggplant but don’t feel like firing up the grill, you could roast them instead. Or you could use chopped tomatoes, cucumber, peppers…lots of combinations would work here, and they’d all be delicious.<\/p>\n

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A Few More Lovely Quinoa Salads:
\nBlack Quinoa Salad from La Tartine Gourmande<\/a>
\nKalyn’s Quinoa Salad with Avocado<\/a>
\nCorn and Black Bean Quinoa Salad from Closet Cooking<\/a><\/p>\n

This post is linked to this week’s edition of Slightly Indulgent Tuesday, hosted by Amy at Simply Sugar and Gluten Free<\/a>.

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Black Quinoa Salad with Grilled Vegetables, Basil, Feta and Pine Nuts<\/h2>\n
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Use organic vegetables whenever possible.<\/span><\/div>\n
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Servings: <\/span>0<\/span> serves 6-8 as a side dish<\/span><\/span><\/div>\n\n\n\n