Tuesday, July 21, 2009

Quinoa with sundried tomatos, spinach and feta cheese

I started using Quinoa about a year ago when I became interested in ancient grains as alternatives to wheat. I have since found that I actually prefer it to rice, and will serve it plain with stews or thick soups. I also put together this kind of side dish, which you can change in many ways. You can also serve this as cold as a salad for lunch.

1.5 cups of quinoa
2 cups water
2 t vegetable boullion or 1 cube vegetable boullion
2 T olive oil
3 T chopped sundried tomatoes, packed in oil
2 handfuls of chopped fresh spinach or other greens
1/2 c crumbled feta cheese

1. Add the quinoa to a pot and cover with the water. Stir in the boullion.
2. Let the pot come to a strong boil, cover tightly, turn off the heat, and let stand for about 20 minutes. Quinoa is cooked when the grains have a little "tail" and they still have a bit of bite.
3. While the quinoa is still hot, stir in the olive oil, sundried tomatoes and spinach.
4. If serving hot, serve now and crumble the feta on top. If serving later cold, let cool and crumble the feta on top when serving.

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