What's Cooking: Mediterranean Quinoa Boats - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Mediterranean Quinoa Boats

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We're joined by Kimberly Emery this morning. She's a chef instructor at SUNY Plattsburgh. We're making a healthy side to prepare with your BBQ this summer.

Mediterranean Quinoa Boats

2 Cups Water 
1 cup Quinoa

1  diced cucumber, seeds removed
1 cup Kalamata olives, sliced
1 Red pepper, diced
1 Lime,  juiced
2 tsp.   white wine vinegar
1/4 cup Olive oil
1  Tbsp. greek seasoning
2 tsp. Cumin
1 cup roasted almonds, chopped
1 cup Feta, crumbled
1 head Belgian endive or romaine lettuce leaves, washed and leaves separated, pat dry.
Boil the water add quinoa and reduce heat, simmer for 20 minutes.  After all the liquid is absorbed allow quinoa to cool.
Once cool, mix in onion, red pepper, olives, cucumber, lime juice, olive oil, and seasonings.
Mix thoroughly and adjust seasonings to taste. Add the mixture to the lettuce leaves and garnish with crumbled feta and almonds.

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