Mediterranean-Style Quinoa


This is my first experiment with Quinoa. It was really tasty and I am definitely going to use this power grain again. I used the rice cooker method and used the 2 to 1 ratio, two cups water or broth to one cup quinoa. I also added 1 tablespoon of extra-virgin olive oil and 1 tablespoon of salt to the water and quinoa before turning the rice cooker on.
The finished product above was really easy. This is for one serving.
Use one cup of cooked Quinoa, one tablespoon of Christine’s Greek salad vinaigrette ( and add any of the following ingredients: Sun dried tomatoes, vine-ripened tomatoes, green or red bell pepper, artichokes, chickpeas, red onion, pitted Greek olives, pine nuts, and feta cheese. Toss and Enjoy a guiltless meal or side dish.

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