Quinoa is a super-healthy plant food that has a decent amount of protein. Quinoa is also gluten-free and a good source of fiber, zinc, phosphorus, folate, and iron.
Interestingly, many of the diseases and the high child mortality rates found in the developing world are due to deficiencies in these nutrients, making quinoa a hugely important food staple in the poorer countries where it is grown, mainly Peru and Bolivia.
Unfortunately for the less affluent citizens of those countries, quinoa prices have increased dramatically thanks to the U.S. and European markets “discovery” of the crop, which has been cultivated since the Incas ruled the Andean region.
So, international socio-economic and Western style economic imperialism concerns aside, here is my Greek Style Quinoa recipe. It is inspired by the ingredients I found in an amazing greek style omelette that I experienced in San Francisco a few months back.
Essentially, what makes it Greek style is the use of marinated artichokes, red, yellow, and orange bell peppers, Kalamata olives, feta cheese, and cucumbers. I dice all of them.
I don’t give exact amounts of each of the above ingredients. Use what you like.
Greek Style Quinoa
1 cup chicken broth
1 cup water
1 cup Quinoa
about a quarter of an onion, diced.
one or two cloves of garlic minced.
Add a tablespoon of olive oil to a sauce pan. Add the onion and garlic and cook for about two minutes on low heat.
Add the quinoa and cook for another minute. I have no clue why I do this, but I used to do it with a Mexican rice recipe and it always came out well.
Add the one cup of water and one cup of chicken broth for a total of two cups (two cups liquid for one cup of quinoa). The chicken broth gives it more flavor, but two cups of chicken broth is a bit much.
Bring it to a boil, cover with a lid, and turn the heat down to simmer for about 20-25 minutes or until the liquid is all absorbed. Then let it cool.
At that point you can add red bell peppers, yellow bell peppers, cucumbers, marinated artichokes, kalamata olives, tomatoes, and feta cheese. I use the marinade that comes in the marinated artichokes jar as a sauce and I squeeze some lemon juice in, too. Salt and pepper if you want.
The Greek element of this recipe works great with omelette and a can of tuna.
If you know how to make an omelette, not much explanation is needed. Just use the same ingredients you use in the quinoa.
With the can of tuna, I mix all the ingredients together, minus the artichoke marinade. Instead, I use a a mixture of olive oil, mayonnaise, and lemon juice.
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