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FareShare Gazette -- September 2006 Recipes

FareShare Gazette -- September 2006 Recipes is built on Water, Fresh Lemon Juice, Extra Virgin Olive Oil, and Low Fat Feta Cheese. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3/4 cup
• 3 tbsp
• 1 tbsp
• 2 oz

Method (preview)

1. 1

   In a small saucepan, bring water to a boil over high heat.

2. 2

   Add quinoa and a pinch of salt; bring back to a boil.

3. 3

   Reduce heat to low; cover and simmer for about 6 minutes, until nearly all the water is absorbed and the quinoa is tender and chewy but not soft.

4. 4

   2. Meanwhile, in a medium bowl, combine juice, oil, salt and pepper. Fold in quinoa, scallions, cucumber and herbs. Toss until thoroughly coated.

5. 5

   Season to taste as desired.

6. 6

   3. Slice tomatoes thinly. Arrange on serving plates. Spoon about 1 cup quinoa over tomatoes. Crumble feta on top. Serve immediately.