I haven't stopped cooking, but I have been slacking on my blogging for the last couple of years. Anyway, during that time I've discovered a lot of recipes that have become standbys. Here is one
Quinoa Salad with Feta, Cucumbers and Tomatoes
1 1/2 cups quinoa, washed well
2 1/2 cups water
1/2 tsp salt
1 cucumber, chopped
8 oz cherry tomatoes, cut in half
1 clove garlic, minced
1 tbsp dried oregano
1/2 cup vinaigrette (make you own or use store-bought)*
6-8 oz feta cheese, cubed or crumbled
Combine vegetables, garlic, and vinaigrette. Allow mix to sit in fridge overnight. (If you're pressed for time you can skip this step)
Cook quinoa until all liquid has been absorbed. It will be soft but not mushy. Transfer to large bowl and let it cool to lukewarm. Add vegetable/vinaigrette mixture and stir gently to combine. Add salt and pepper to taste. Chill in fridge. Before serving, add feta cheese. It tastes better if you let it sit in the fridge for a few hours before serving.
* When I make my own vinaigrette I use a combination of lemon juice, red wine vinegar, olive oil, salt and pepper and sometimes green onions or chives. It's a forgiving recipe so it is fine with store bought Italian dressing too.