Quinoa salad

This is a regular in summer for us, so convenient for the boat, picnics and to bring to work.  When I see the minth in my garden growing, I start to make it.

Quinoa salad

Ingredients 

2 cups                                                               Vegetable stock 

1 cup                                                                 Quinoa

3 cups                                                               Cut string beans

4 tablespoons                                                  Olive oil and lemon dressing 

1/2 cup                                                              Feta cheese

1/2 cup                                                              Minced minth

1 tablespoon                                                    Lemon juice

Directions 

Cook the quinoa according to package directions.  Cut the string beans and add them to the quinoa 5 minutes before the end of the time it takes to cook.

Add the dressing and let it cool to room temperature. 

Add 1/2 cup of feta, 1/2 cup mint and 1 tablespoon of lemon.

It is good at room temperature or cold.

I like to add cucumber, tomatoe,  olives and sometimes chickpeas directly in my plate.  Scott adds extra string beans (at the farm where we buy our produces, they call him the bean guy).

Make it à  la you and bon appétit!

Here's my homemade olive oil and lemon dressing:

Lemon and olive oil dressing

Ingredients 

1/2 cup                                                             Olive oil

2 cloves                                                            Grated garlic

1 tablespoon                                                   Greek seasoning (Italian works too)

5 squirts                                                          Mustard

Zest and juice of 1 lemon.

Directions 

Put all the ingredients in a little jar and shake.  I don't know how long it is good but in our house it never went bad.

Use it with your favorite veggies, eat healthy, be well and enjoy!