Mediterranean Quinoa

Preparation time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4

Ingredients:

  • 1 cup quinoa
  • 1 ¾ cups water
  • ½ teaspoon salt (optional)
  • ¼ cup pine nuts
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons chopped fresh Italian parsley
  • 2 scallions or 2–4 tablespoons onions
  • ¼ cup currants
  • 1/3 cup crumbled feta cheese

Instructions:

  1. Rinse quinoa in a sieve under warm water and drain.
  2. Place quinoa in a 2-quart pot, add water and salt, and bring to a boil. Put a lid on the pot and lower heat to a simmer until all the water is absorbed, about 15–20 minutes. Do not stir the grain while it is cooking. Take the pot off the stove, remove the lid, and let the quinoa rest for 5–10 minutes.
  3. Dry roast the pine nuts in a skillet, or spread them out on a baking sheet and place in a 300°F oven until they begin to change color and give off an aroma, about 5–10 minutes.
  4. Combine olive oil, lemon juice, mint, and parsley in a large bowl. Add the scallions or onions, currants, feta cheese, and toasted pine nuts and toss. Add cooked quinoa, a little at a time, and gently toss well. Serve at room temperature.
* Adapted from Feeding the Whole Family by Cynthia Lair