California Quinoa Greek Salad

Adding the word "California" to a recipe title somehow brings avocado to my mind, and after my recent visit to the California Avocado Country, just about all of my recipes are being California-ized.

Take, for example, the simple Greek Salad.  Last year while in Italy, Greek Salads seemed to be on nearly every Roman menu.  Hence, lunches and dinners frequently included varying versions of the lemony goodness as my fondness grew with each variation.  However, none of these traditional salads  included avocado.  None of the traditional salads included quinoa either, another somewhat California addition.

With both ingredients, avocado and quinoa, on hand this afternoon, they soon combined with a lemon from my tree, a can of garbanzo beans (chickpeas), red onion and a splash of olive oil for a delightful light lunch.  Protein-rich, the lunch is helping me work on my swimsuit figure which will need to be ready in about a month and a half as we head to Liv's National Competitions in sultry Las Vegas.

Flavorful and healthy, I found myself heartily enjoying my new creation as I contemplated heading to the gym before school pickup.  I was however, able to convince myself that I enjoyed my meal just long enough to not allow enough time for the gym too.  I guess I'll work on that area tomorrow...

California Quinoa Greek Salad

This is the type of salad that I love... one of those versatile salads that works well with what you have on hand.  The only ingredients that I measure precisely when making this dish are the dry quinoa and water.  The other ingredients are more of "a little of this" and "a little of that."  Cucumber also makes a wonderful addition.

Pick and choose what works for you to create a salad of your own!

Liv Life
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1/2 cup uncooked quinoa

1 cup water

Cherry tomatoes, quartered

red onion, chopped

garbanzo beans (chickpeas), about 1/2 can - drained and rinsed

avocado, chopped

2 Tbs (or so) freshly squeezed lemon

2 Tbs (or so) good quality olive oil

salt to taste

feta cheese, crumbled

In a small saucepan add the 1 cup of water and the 1/2 cup of quinoa.  Bring to a boil then reduce the heat and simmer, covered, until the liquid has been absorbed (about 15 minutes).  Set aside to cool.

In a medium bowl combine the cherry tomatoes, red onion, chickpeas and avocado.  Squeeze a wedge of lemon over the top and drizzle with olive oil.  Salt to taste, but salting lightly if you will be using the crumbled feta.  Stir gently to combine.  Add the quinoa, stirring gently again to combine.

Spoon onto serving plates and top with crumbled feta.  Enjoy!

Liv Life Note:  Watch the quinoa while it is cooking.  Today I left mine on the stove, moved to the computer and promptly forgot I had it cooking.  20 minutes later a funny smell reached my office, and let me just say burnt quinoa is not an aroma you need to try...

Sorrento, 2011  - Liv Life in Sorrento, Limoncello Dreams...