Power Salad & Last Day for the Giveaway

I made this little salad up last week for lunch. I have to say if you have NOT tried quinoa you really should. It's quick cooking, adapts well to most combination's of flavor and it's a whole grain. YES!

Cooking it is simple:
put 1 cup of quinoa in a medium pan
fill with water
swish around to remove any remaining saponin (which can make it sour or bitter), I usually try to pick up handfuls in the pan and rub it together
let the quinoa settle then pour off the water being careful NOT to pour the quinoa down the drain
fill pan and repeat
wipe the bottom of the pan dry
place on a burner on high heat
add 1 3/4 cups water
bring to a boil reduce heat and cook for 15 minutes or
the water is almost completely evaporated
remove from the burner and let it sit for a few minutes
If it is really watery you might have to drain


Power Salad

2 cups cooked quinoa, cooled
1 cup garbanzo beans
1/2 cup roasted vegetables, raw chopped vegetables are fine
1 cup cherry tomatoes, halved
1/4 cup snipped fennel fronds
1 cup feta crumbles

dressing
2 TBSP olive oil
1 TBSP lemon juice
dash of salt and pepper
1/2 teaspoon mustard
1/4 teaspoon sugar
shake together in a small jar

gently stir together the salad ingredients
mix the dressing
pour over the salad and stir to distribute
chill in the refrigerator at least an hour before serving

This is a really great protein packed salad, especially for those days when I'm out in the garden a lot with no time to cook.  If I have this made and ready to go, I can come in, wash some fruit, dish up this salad and voila a meal we can all appreciate.

Peace and Love-