Tonight's Dinner (and Tomorrow's Lunch): Balsamic Quinoa Salad

Lately I have been craving lighter foods, probably because it has been so hot out. I usually do not feel much like cooking when it is super hot and humid, sometimes I really don't feel like eating. So lately I have been eating a lot of quinoa as it can be eaten either hot or cold as a salad and is not a heavy feeling meal.

One night when I was deciding what I would do with the quinoa I thought about a greek salad I used to make with rice and wondered if I could make it with quinoa. I really did not want to follow the real recipe as it contained a mayo dressing which I am trying to stay away from. I thought about a balsamic  dressing instead. So I took the cooled quinoa and added a couple of tablespoons of balsamic vinegar and a few grinds of black pepper. Then mixed the quinoa around till the balsamic was soaked into the quinoa. I chopped cucumber and tomatoes really small, cubed some feta, and chopped chives (you could use green onion, I just love chives) and added it to the balsamic quinoa. I let it sit for about a half hour for the flavours to mingle. It was really great with the chicken I made, it was even better the next day for lunch. 

Tonight I just ate the quinoa salad as my main course as it is a healthy, hearty meal without being heavy. It really does not need any meat to go with it as quinoa is a complete protein itself. My balsamic quinoa salad is very low fat as the only fat is a little olive oil in the cooking of the quinoa and the feta cheese. It is also full of vegetables. It is simple and can be changed in countless ways with whatever vegetables you like and have on hand. The best thing about it is it keeps exceptionally well and makes a fantastic lunch for the next few days. I have made it ahead some evenings without having it for dinner specifically to take to work for lunches the next couple days. 

Elizabeth's Balsamic Quinoa Salad

1/2 cup quinoa

1cup boiling water

1Tbsp olive oil

Cook quinoa according to directions on my posting How to Cook Quinoa without the chicken stock and bay leaf. Cool quinoa completely.

Add 2-3 Tbsp of a good balsamic vinegar and a few grinds of black pepper to taste and mix until completely absorbed. 

Add:

4 small/baby cucumbers (finely diced)

1/2 pint cherry tomatoes (finely diced)

4 oz feta cheese (diced)

3 Tbsp of chopped chives (or green onions if you prefer)

Mix all ingredients together and let sit for 30 minutes for flavours to mingle and serve or portion out for future meals.