I love salad. And when salads like this one contain grain (quinoa is technically a seed though usually classified as a whole grain), I feel super proud of myself when the dish turns out not only delicious but very, very healthy. If you aren’t already familiar with quinoa, be advised that it is a good source of plant protein and fiber. One cup of cooked quinoa provides about 8 grams of protein and 5 grams of fiber. Quinoa is also naturally gluten-free and can be eaten safely if one has gluten intolerance such as celiac disease.

Quinoa is also a good choice for diabetics. Foods high on the glycemic index are associated with causing blood sugar spikes. So, people with diabetes should choose foods rated at medium to low on the glycemic index. A glycemic index of 55 or below is considered low. Quinoa has a glycemic index of around 53, meaning it won’t cause as dramatic a spike in blood sugar because it contains fiber and protein, both of which slow the digestion process.

Now, what I haven’t mentioned so far, is that quinoa is like a sponge. It absorbs the flavors of whatever dressing or sauce you are using. In this case, the simple olive oil and lemon dressing seems to just melt into the quinoa. So, along with all the other lovely ingredients, this makes for one tasty salad. And a perfect side dish for almost any fairly simple meat preparation.

I served this salad last evening with Baked Rack of Lamb with a Savory Topping. (Recipe to follow in the next couple of days.) And since the salad contained both a grain and lots of veggies, a third dish was not required. Which I always appreciate, because you know how lazy I’m getting in my golden years. And of course, it didn’t hurt that the salad had been very easy to prepare.

So, I hope you make this salad soon. It truly is yummy. (And super healthy!)

As always, have a grand time in your kitchen. Play with your food. And endeavor to make mealtime as pleasant as possible. And remember, good food doesn’t have to be fancy. And this salad proves that point perfectly. It’s not a bit fancy. Perfect for the likes of Mr. C. and me!   

Peace and love to all.

½ c. uncooked quinoa (I used Bob’s Red Mill Tri-Color Quinoa for this salad)

1 c. water

2 T. fresh lemon juice

2 T. extra virgin olive oil

½ tsp. kosher salt

freshly ground black pepper

½ tsp. dried oregano

1 T. chopped fresh parsley

tiny pinch crushed red pepper flakes (like 5-6 flakes)

1 c. chopped baby spinach

1 tomato, chopped and seeded

¾ c. chopped English cucumber

⅓ c. diced red or white onion

½ c. sliced kalamata olives

½ c. crumbled feta cheese

Rinse and drain the quinoa even though the package might state that the quinoa has been pre-rinsed. (Pre-rinsed could mean it was given a very light spray of water insufficient to remove all the saponins.)

Place rinsed quinoa and water in a saucepan and bring to a boil. Reduce heat, cover, and simmer gently for 15 minutes. Remove from heat., remove lid, fluff with a fork, and let cool for at least 20 minutes. 

Meanwhile whisk or shake the lemon juice, olive oil, salt, pepper, oregano, and crushed red pepper flakes together.

In a medium bowl, stir the chopped spinach, tomato, cucumber, onion, and kalamata olives together.   

When the cooked quinoa is cool, add to the bowl, and gently stir in the dressing and crumbled feta. 

Serve immediately or let the salad chill in the fridge a couple hours before serving.