Move over rice; quinoa is my go-to choice for a gluten-free side dish. Why? Not just because it can replace rice in several dishes, quinoa contains more protein than any other grain. Technically a seed and not a grain, quinoa is high in protein compared to most plant foods, and contains all eight essential amino acids. It is also higher in unsaturated fats and lower in carbohydrates than most grains.
The sweetness of the pear with the saltiness of the feta accompanied by herbs and onion makes this quinoa recipe with feta a favourite in our home. We enjoy it as a hot side dish, and it tastes even better cold!
Quinoa with Feta and Pear
1 cup (250 mL) quinoa
2 cups water
½ organic chicken or vegetable bouillon
Dash of sea salt
3 tablespoons extra virgin olive oil
Juice of 1 lemon
2 cloves garlic, minced
1 medium onion, minced
½ red pepper, diced
½ orange pepper, diced
2 green onions, sliced
1/2 tsp dried oregano leaves
¼ teaspoon sea salt
1/2 teaspoon of chopped or dried herbs of your choice – I like thyme, marjoram, sage or all three
Dash black pepper
1 cup Feta cheese, crumbled
1 Bosc pear, chopped
Rinse quinoa in cold water and drain well. In saucepan, bring water and quinoa with bouillon and salt to a boil. Reduce heat and cook until quinoa is cooked, about 15 minutes. Remove from heat.
Meanwhile in a pan, sautee olive oil with onion and garlic. Add peppers, green onions and herbs and cook on low until soft. Remove from heat.
Add vegetables to quinoa. Stir in lemon juice, pear and feta and stir. Tastes wonderful hot or cold!