Greek style Quinoa
Although date night was extraordinarily fun last night the food was heavy and I woke up feeling blah. I wanted to make us a healthy and delicious lunch. As I was flipping through my latest Saveur issue (Aug/ Sept 2010; the Greek issue) I came across Ladolemono, which is the Greek version of a lemon sauce. With this sauce as inspiration I created a delicious meal packed with protein and delicious Greek flavor.
Greek Style Quinoa
1 butternut squash, peeled, seeded, and diced
1 eggplant ( from my garden) diced
8 baby carrots, diced
1 cucumber (from my garden) peeled, seeded, and diced
kalamata olives, handful which were quartered
8 oz feta cheese, divided
mint leaves cut into ribbons
2 c of quinoa, rinsed under water
4 c of homemade vege broth
Ladolemono sauce ( recipe follows)
After rinsing the quinoa under water for about 1 min I placed into a saucepan with the broth. I covered and brought to a boil on med-high heat. Once it came to a boil, I lowered the heat to low and allowed it cook.
While the quinoa is cooking place your butternut squash, eggplant, and carrots into a pan with warm oil over med- high heat until the veges are browned and cooked through. Remove from heat.
Once the quinoa is done cooking place it into a bowl. Add the cooked veges, cucumber, olives, and 4 oz of the feta, crumbled. Add 1/2 of the ladolemono sauce and toss to coat. Place the quinoa on a plate and garnish with some crumbled feta and the mint leaves. Delicious!
Again, this recipe is from the Saveur Aug/ Sept 2010 issue. Super tart and good.
1/4 c fresh lemon juice ( thanks again Prietos for the lemons although this is the last of them)
1/2 c extra virgin olive oil
1 Tbsp dried oregano
1 Tbsp Dijon mustard
Place all of the ingredients into a jar and shake until combined.