Super Student Snackers

I truly appreciate each and every student - in 2010 I am committed to expressing how I feel in a variety of ways. One way is to provide food :) - every 2nd week of the month Chef Maureen will be providing a healthy, tasty treat for all students throughout the week, and including the recipe as well!

Thank you to Chef Maureen for the wonderful treat this week - first of many -

MEDITERRANEAN QUINOA SALAD
2 c. Quinoa (regular or red)
1 T Olive Oil
1/2 c. shallot minced
1 garlic clove minced
4 c. low sodium chicken stock
1 large hothouse cucumber, seeded 1/2 inch dice
1 red pepper, roasted, peeled, seeded, 1/4 inch dice
1/2 c. pine nuts toasted
1/2 c. crumbled feta
1/2 c. pitted Nicoise olives (sliced or whole)
2 T minced fresh oregano
1/4 c. red wine vinaigrette
salt and pepper

Rinse quinoa; drain. Over medium heat add olive oil to a large saucepot, and add the shallot. Cook until soft and slightly golden brown, stirring often, about 10 minutes. Add garlic and pinch of salt, cook another minute. Add quinoa, stir 1 minute. Add 4 c of chicken stock. Bring to boil, reduce heat to medium-low. Cover simmer until liquid is absorbed and quinoa is tender, about 15 minutes. Allow quinoa to cool completely and gently toss together remaining ingredients, season with salt and pepper. yied 8 cups.