Dana Slatkin

Quinoa Salad with Feta, Tomatoes, Corn and Olives

Quinoa Salad with Feta CheeseThese days, everyone I know seems to be jumping on the quinoa train, including me. Every Sunday, I’ve been cooking a big batch in my rice steamer and freezing it so that I can have it throughout the week. After all, quinoa stacks up to be a perfect food — high in protein, low in carbs, with an 8-pack of essential aminos — a nutritional knock-out.

When my husband polished off three helpings of this salad last week, I figured it was worth sharing. The only trick is to cook the quinoa properly, so that the little seeds sprout their tiny tails without turning to mush. My fail-proof technique? Ignore the cooking instructions on the back of the box. Use a rice steamer if possible, and reduce the amount of recommended liquid by about 25 percent (For 2 cups of quinoa, I would use a scant 3 cups of water.).

I love a dish that can be served warm, at room temperature, or straight out of the refrigerator. And because quinoa staves off sogginess longer than rice or pasta, it’s the salad you’ll want to serve at a barbeque or bring to a picnic. Hello, summer!

If quinoa is on your It List, too, try my Mushroom Quinoa Risotto and M Cafe’s Scarlet Quinoa Salad.

Photo credit: ClosetCooking.com

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