Greek Quinoa Salad

There are a few foods that the husband simply cannot stand: red peppers, tomatoes (unless they are in salsa), feta cheese, and blue cheese. Of these items, feta cheese and blue cheese are particularly offensive to him.

They are particularly delicious, if you ask me.

Recently a friend of mine was convalescing, and I dropped off a little dinner to help speed along her recovery. Since the husband didn't need to eat it, it seemed like the perfect opportunity to cook something with all the ingredients that he can't stand.

I stirred together this colorful medley to mimic the flavors of a Greek salad, with a vegetarian protein punch from quinoa. Then I packed it up to deliver to my friend's sick bed. But not before I snuck a couple forkfuls. I couldn't make something with the husband's least favorite foods and not try it myself.

The husband doesn't know what he's missing.

Greek Quinoa Salad
Serves: 4

2 cups vegetable broth, chicken broth, or water
1 cup quinoa
1/2 cucumber, quartered and sliced 1/8" thin
1/2 red pepper, seeded and chopped into 1/2" chunks
1 pint cherry tomatoes, quartered
1/3 cup chopped Kalamata olives
2 1/2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon dried oregano
Salt and pepper
1 tablespoon chopped fresh mint
4 ounces feta cheese, crumbled

Add broth and quinoa to a medium-sized saucepan and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes, until the quinoa is tender and the liquid is absorbed. Fluff quinoa with a fork and set aside until you're ready to use it. (You can also make your life really easy and cook the quinoa in a rice cooker if you have one.)

In a large bowl, stir together cooked quinoa, cucumber, red pepper, tomatoes, and olives. In a separate small bowl, whisk together the lemon juice, olive oil, oregano, and salt and pepper to taste. Stir dressing into quinoa and veggies. Gently stir in mint and feta cheese. Serve warm, cold, or at room temperature.