Quinoa Salad with Cucumbers and Feta (The Spirit of Food)

Jeremy Clive Huggins is a contributing writer of Cardus and the owner of Rewordsmith. He is a writer of over 50 published essays and articles, creator, editor, and publisher of various journals. He is a graduate of Eastern Washington University(MFA of Literary Nonfiction)

and Covenant Theological Seminary (M.Div) with a focus on cultural apologetics and homiletics and the winner of the 2002 Robert G. Rayburn Homiletics Prize.

His essay, The Church Potluck, Seriously in The Spirit of Food, was thought provoking and humorous. And this was one delicious dish.

Recipe by Margie Haack of ToadsDrinkCoffee

I used both red and white (hulled) quinoa. Don't you love the contrasting colors?

This aged balsamic vinegar from Low Country Gourmet Foods in Savannah, was a generous gift from a dear friend. It had a great balance of acidity and a slight sweetness. I have been saving this for a great recipe like this one.

Salad should be made at least two hours ahead for the flavors to blend.

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Quinoa Salad with Cucumbers and Feta Cheese

Recipe of Margie Haack of Toads Drink Coffee

Contributed by Jeremy Clive Huggins

1 1/2 cups quinoa (red, white, or combination of both)

3 cups water

1 large (or two smallish) cucumber(s), peeled, quartered lengthwise, and chopped

1 red bell pepper, cored and chopped

1/4 cup scallion, sliced thin

1/4 cup red onion, finely chopped

1/2 cup finely chopped fresh dill, cilantro, or parsley

1/4 cup kalamata olives, sliced or left whole (optional)

2/3 cup crumbled feta cheese

Dressing:

1/3 cup olive oil

1/4 cup balsamic vinegar

2 1/2 tablespoon honey

1 tablespoon Dijon mustard

Salt and pepper to taste

Rinse quinoa well before cooking to remove slightly bitter coating.

Place quinoa and water in a pan. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.

Place in a large bowl and allow to cool to room temperature.

In a large bowl, combine chopped vegetables including chopped herbs of your choice.

Add quinoa, olives, and cheese and gently mix.

Add dressing, gently toss again, adding more salt and pepper if needed.

Cover and chill for 1 to 2 hours to allow flavors to blend.

Garnish with fresh herbs or sliced tomatoes and olives.

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