Wednesday, August 31, 2011
Quinoa, watermelon and feta salad
1.5 cups quinoa
3 cups water
2 cups watermelon, rind removed and cut into small cubes
2 oz feta, crumbled
2 green onions, white and green parts, chopped thin
1/3 cup loosely packed mint, chopped thin
1/4 cup olive oil
juice of one lemon
1 teaspoon Dijon mustard
pinch of salt and pepper
In a large saucepan, bring the quinoa and water to a rolling boil. Turn the heat down to a simmer, cover the pot halfway and cook until the water is completely absorbed and the quinoa is translucent (about 20 minutes). Let cool completely.
When the quinoa is cooled, add the remaining ingredients and fold carefully. Adjust the salt and pepper to taste. Refrigerate until ready to eat.