Campus is back in full swing. Classes to take, classes to teach, thesis to write. (And if this weekend is any indication, Madmen to watch. Hey, priorities people. I've got 'em.) I'm on a mission to find deliciously easy recipes that I can make ahead of time and have waiting in the fridge when I get home. Good thing a certain someone bought me the most massive supply of quinoa ever because I have a suspicion many variations on this simple recipe are to come. Busy schedule, please meet Summer Quinoa Salad. You two are going to be great friends, I can tell.
3/4 cup dry quinoa
1 yellow pepper
1 bunch basil
1/2 cup non-fat feta
1/2 cup olive oil
1. Bring 3/4 cup quinoa and 1 & 1/2 cups water to a boil. Cover and let simmer for 10 minutes, or until quinoa is tender.
2. Meanwhile, roughly chop pepper, tomatoes, onion and basil.
3. Whisk olive oil and juice from one lemon together with a fork. Add salt and pepper to taste.
Hint: Microwave lemon for 20 seconds for maximum juice extraction. Works wonders.
4. Let quinoa cool for a few moments, then toss it together with the vegetables, dressing and feta. Serve cold. Turn on Madmen. I mean, ahem... grade something. Enjoy.