Russ gave this recipe a solid 9 out of 10. I think he might have given me a 10 if I added some scallions to the recipe but I didn’t have any in the house! So when you make this dish you may want to add some chopped scallion for a little extra zip. 🙂
So…in Massachusetts we are gearing up for a serious blizzard. Likely 2 feet or more… and winds 70 miles per hour. Yikes! I hope we don’t lose power as I hope to cook up my own storm in my kitchen while I am stuck inside. I love baking when Mother Nature is wreaking havoc outside.
(Side note: Russ says I also wreak havoc while cooking in the kitchen….hmmmm…what’s up with that? Could he be referring to the mess I make?!)
So… back to quinoa. I find most of my clients aren’t quite sure what to do with quinoa. In fact, many of my clients say they are not quinoa fans but come to find out, they just ate it plain…without dressing it up!? I think quinoa needs a little more attention than that!
And the final product….made for a GREAT healthy (and low FODMAP) lunch and dinner for me! 🙂
- 1 cup quinoa (cooked according to package directions-makes about 2 1/2 -3 cups) * I used red quinoa
- 1 TB chopped fresh dill
- 1/2 English cucumber, chopped into bite size chunks
- 1 red pepper, deveined and deseeded and chopped into bite size chunks
- 1/2 cup pitted and sliced kalamata olives
- 1/2 cup crumbled feta cheese
- 2 Tablespoons fresh lemon juice (1 lemon)
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- Dash salt and pepper
- Perhaps--> add some chopped scallion (Green part only: FODMAPers)
- Bring quinoa down to warm temperature-not hot-and toss with chopped veggies.
- Whisk dressing ingredients and toss into quinoa mixture.
- Add crumbled feta. Enjoy!