This warm quinoa salad uses wilted parsley, onions and garlic. Everything is topped with feta making it a delicious side dish!
- 12 oz. (340g) of quinoa, the regular kind or the Red Inca variety
- 2 Tbsp. olive oil, divided
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium chicken stock, vegetable broth, water or a mixture
- ½ tsp. salt
- 1 and ½ cups chopped fresh parsley, plus a bit more for garnish
- 1 Tbsp. lemon juice
- 8 oz. feta cheese, crumbled.
- Pour the quinoa into a fine mesh sieve and put it into the sink. Rinse it for 5 minutes while rubbing it between your fingers to really remove the dusty saponin layer. Leave it to drain for a few minutes while you do the next step.
- In a medium saucepan that has a lid warm 1 tablespoon of the olive oil over medium-high heat.
- Add the onion and cook stirring occasionally until translucent, 4-5 minutes.
- Add the minced garlic and cook while stirring for 30 seconds or so.
- Add the drained quinoa and stir for a moment before adding the stock or water and the salt. Bring it to a boil over high heat.
- Reduce heat to low, stir and cover letting it simmer gently for 15-20 minutes, until the quinoa is tender. If the liquid was not all absorbed, drain the quinoa in a fine-mesh sieve and then return it to the hot saucepan for a minute or two to help it dry out a bit.
- Add the lemon juice, parsley and the remaining tablespoon of olive oil. Stir it and taste it. Add more salt if it’s a bit bland and more olive oil if it’s a bit dry. Stir again.
- Serve warm topped with the feta cheese and a bit more chopped fresh parsley.