From Chef Garrett Berdan, RD, LD, NFCA Webinar Panelist
- 2 cups quinoa, picked over for pebbles
- 3 cups water
- 1 ½ tsp. kosher salt
- ½ cup extra-virgin olive oil
- 2 lemons, zest from one and juice from both
- 2 Tbsp. fresh mint, chopped
- ¾ cup fresh flat-leaf parsley, chopped
- Fresh ground black pepper to taste
- ¼ cup black olives, pitted and chopped
- 1 seedless cucumber, diced
- 4 oz. feta cheese
- 1 cup seedless grapes, halved
- In a large sauté pan with a tight-fitting lid, toast the dry quinoa over medium high heat, stirring frequently, until it begins to crackle and smell toasted, about 7 minutes. Remove the toasted quinoa to a fine mesh sieve and rinse under cold water. Return the quinoa to the sauté pan and add 3 cups of water and ½ teaspoon of the kosher salt. Bring quinoa to a boil, reduce to a simmer, and cook, covered, for 12 minutes, or until the water is absorbed and the grain is tender. Remove the cooked quinoa to a shallow dish and chill in the refrigerator for at least 1 hour.
- Meanwhile, place the olive oil, juice of two lemons, zest of one lemon, and 1 teaspoon kosher salt in a large mixing bowl and whisk to combine. Add the chopped mint and parsley, ground pepper, black olives, diced cucumber, feta cheese and sliced grapes. Add the chilled quinoa and toss to combine. Adjust seasoning with salt, pepper and lemon juice. Serve chilled or at room temperature.
Want more gluten-free recipes from Chef Garrett Berdan, RD, LD?
On October 3, 2013, NFCA hosted the free webinar, "Kids Central Special: Packing the Gluten-Free Lunchbox," featuring Garrett Berdan. We'll be sharing a downloadable recipe book featuring four of his kid-friendly recipes. Stay tuned!
Tags: Side Dishes, Vegetarian