Feta Pistachio Quinoa

Feta Pistachio Quinoa

Ingredients:

• 1 cup Bob’s Red Mill Tri-Color Quinoa

• 2 cups chicken/vegetable stock

• ¼ cup extra virgin olive oil

• ¼ cup lemon juice

• Zest of 1 lemon

• 3 minced garlic cloves

• ¼ tsp crushed red pepper

• ½ tsp kosher salt

• 1 cup chopped cucumber

• 1 cup halved grape tomatoes

• ¼ cup chopper curly parsley

• ½ cup crumbled feta

• ¼ cup chopped pistachios

In a medium saucepan, bring the stock to a boil. Add the Bob’s Red Mill Tri-Color Quinoa, give it a quick stir, and cover with a lid. Reduce the heat and cook for 12 minutes. After the elapsed time, turn off the heat and allow the quinoa to rest covered for 15 additional minutes.

To make the vinaigrette, combine extra virgin olive oil with the zest and juice of one lemon, minced garlic, crushed red pepper, and kosher salt. Test for seasoning levels and reserve for later. 

Carefully halve the grape tomatoes and chop the cucumbers into equally sized pieces. Chop the fresh curly parsley, combine with the veggies, and reserve for later. Lastly, roughly chop the pistachios and crumble the feta.

When the quinoa has finished resting, add the vinaigrette while still warm. The heat will help mellow the raw taste of the garlic, and soak in the flavors. In a large bowl, toss all of the ingredients together until thoroughly combined. Add any additional seasonings, if needed. 

This can be served warm or chilled, depending on your preference and preparation time. Enjoy!