I have been trying to think outside the box for dinner-rather than doing a straight up protein like beans,tofu,tempeh or veggie burger type things. I decided quinoa dishes would be perfect- I have been serving it up all ways-like pasta with tomato sauce(I feel much better about eating that than a straight up carb fest!)-and I’ve also been making little “tosses” with them. This one in particular was really yummy and you can also serve it cold on these steamy summer nights:
Greek Isles Quinoa:
  • 1 cup quinoa -rinsed
  • handful of olives(whatever you have would be fine-kalamata for authenticity lol)-chopped
  • large tomato-seeded and chopped
  • summer squash-diced
Stir together quinoa and 2 cups of water in saucepan and bring to boil. Lower to a simmer and cover-cook until water is absorbed(usually takes about 20 minutes). You will be able to tell when it is close because you will start to see little pits forming on the surface of the quinoa. While that is working is a great time to chop your veggies:

and make your dressing-you will need:
  • 3 Tbs olive oil
  • 2 Tbs red wine vinegar
  • 1 heaping tsp dried oregano
  • salt and pepper to taste
Whisk all ingredients together thouroughly.
Stir veggies into hot quinoa:
and stir in dressing. It may seem like a lot but once it cools it will soak it all up. Remember to fluff the quinoa with a fork and not stir it around too much or it could get gummy.
I served it cold with some steamed spinach and a salad. It would also be nice with some white beans stirred in. OPAH!