Mediterranean Quinoa Pasta Salad

Quinoa. Now there is a spiffy plant. It's my understanding that quinoa happens to be one of the few plants found in nature that is a complete protein (for human consumption purposes), or something to that effect.

Whenever possible, I try to sneak quinoa into my food pyramid. This could mean quinoa flakes for cereal, quinoa as a rice substitute, or as in this case, using quinoa pasta. I haven't found a quinoa pasta that I am head over heals for, but I continue to search. My issue is that most quinoa pastas tend to be one of two things - very dry upon reheating or the pasta takes on a strange second day consistency. That being said, I am obviously still a big supporter of quinoa in all forms! Look in the bulk section of your local store or near the pastas.

A few Fridays ago, my lovely housemate and I were holding one of our weekly bbqs in the backyard when I had a hankering for a pasta salad. After some digging around in the cabinets and fridge, this recipe was born! It pairs well with a crisp summer white wine and should be devoured with friends. Enjoy!

Mediterranean Quinoa Pasta Salad

• 1/2 c cucumber, diced 
• 1/4 c tomatoes (fresh or canned)
• 1/4 c feta cheese
• 2 1/2 c quinoa pasta, cooked and cooled 
• 1 small can diced black olives
• 1/4 c olive oil
• 1/4 c sweet onion, diced 
• 2 tbsp leek soup mix
• 1 clove elephant garlic 
• 1/4 tsp dried basil
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• 1/4 c parmesan cheese
• 1/2 tbsp white wine vinegar 
• salt and pepper 

Mix everything together in a large bowl. If preferred, mix the olive oil, leek soup mix, garlic, dried herbs, and white wine vinegar together first, then add the remaining ingredients. Salt and pepper to taste. Serve immediately or refrigerate the unused portion.

Basil Quinoa Salad & Pork Chop!

I confess. I have a new love in my life. He's sweet as can be, loves to cuddle, and is very much overweight. Foodie friends, meet Pork Chop! Also known as Gordon, Gordy, Gordo, Tubbers, Chub Chub...he is a cat of many names and faces (chubby ones).

Through a roundabout way, Pork Chop was welcomed into our home recently and is a wonderful addition to the urban homestead. He is an indoor kitty due to being declawed (not my doing, and yes, I agree it is pretty indecent to cut a cat's claws out) and has yet to discovered the chickens. However, he has made friends with our outdoor neighborhood kitty, Sophie, and seems to be settling in just fine.

His favorite hobbies: sleeping, eating, sleeping more, waddling around the house, sleeping in front of the window, waking me up at 6 am. We should get along fabulously! And I haven't told him yet, but he is going to lose some weight if I have my say...he is nearly 20 lbs at the moment.

For the holiday weekend a few weeks ago, friends and neighbors came by to play some lawn sports and have a few beers. In an effort to keep us more or less sober and healthy, I searched high and low for a quinoa salad I hadn't yet tried - something quite difficult as I eat a lot of quinoa!

Randomly, I stumbled across this Care2 recipe and thought it sounded scrumptious for a hot summer day (it never gets THAT hot here in Eugene). After sitting overnight in my fridge, this salad was delicious! It's vegan, can be made with some local ingredients, is fast and easy. All wins in my book!

BBQ goers gave some pretty good feedback on this recipe and I plan to make more of it soon. It has lots of room for personal taste changes, adaptations, etc. and deserves a place at the picnic table. Enjoy and happy summer! If you live in the area, Pork Chop always likes meeting new people. ;)

Basil Quinoa Salad
Adapted from: Summer Basil Quinoa Salad 

• 1 cup Quinoa-rinsed
• 1/8 c sweet Texas onion, diced
• 1/8 c red onion, diced 
• 2 whole tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1/2 cup fresh basil, chopped
• 4 garlic cloves, minced
• 1 1/2 tsp lemon juice 
• 3 tbsp balsamic vinegar
• 1/2 tsp crushed red pepper
• 1/2 tsp dried basil 
• 1/2 tsp sea salt
• 1 tsp Dijon Mustard - I used a 4 mustard combo from my bridge
• 1/4 c extra virgin olive oil

Bring 2 cups of water to a boil, add the quinoa, cover and simmer over low heat for about 15 minutes or until water is fully absorbed. Set aside and let cool.

Whisk together all dressing ingredients except the olive oil. When combined, slowly whisk in olive oil, a little at a time to allow oil and vinegar to mix.

Toss all salad ingredients with dressing and garnish with nuts if available (toasted pine nuts, almonds, or hazelnuts are wonderful). 

Quinoa Salad & More Hiking

Hiking is keeping me going this gray, rainy winter season. Seriously, the blues would have likely taken me long ago if not for these hikes. If you haven't spent at least an hour outdoors in the past week, I urge you to do so... like now. Go. Get off the computer.

We did the South Willamette Trail this week, and while not as awesome as last week's Larison Trail, it was still great. More like a cloud rain forest, with the misty woods and showers passing over.

And now on to the food! A week or two ago I made a long-time favorite and staple - Quinoa Salad.  Great for vegetarians and vegans, provides lots of protein, and it is always a wonderful summer dish addition.

The recipe is super simple, and can be modified in a lot of ways. Enjoy!

Quinoa Salad

• 1/4 cup red onion, diced 
• 1 1/2 cup quinoa, cooked and cooled (I make mine with vegetable stock and/or Braggs for flavor)
• 1-2 tomatoes, seeded and diced 
• 1/4 cup cilantro or italian parsley 
• 1 cucumber, seeded and diced 
• juice of 1 lime 
• 3-4 tbsp lite vinaigrette dressing
• splash of peanut oil
• splash of rice wine vinegar

Cook the quinoa as directed, and remember you can change the flavor of the quinoa by using vegetable stock, Braggs, or something flavorful. Set aside and let cool.

In a large bowl, add tomatoes, cilantro, and cucumbers together with the cooked quinoa. Toss until well incorporated. If you wish to add herbs, now is the time to do so.

In a small bowl, whisk together the lime juice, vinaigrette dressing, peanut oil, and rice wine vinegar. Add to the quinoa and toss until everything is well coated. Salt and pepper to taste. Serve immediately or let it sit in the fridge for a few hours for fuller flavor.

Variations include using medetarrian cheeses and vegetables, tweaking the dressing for flavor preference, or making the flavors more asian inspired.