Mediterranean Quinoa

Yield – 4 servings

Preparation Time – 15 minutes (while quinoa is cooking)

Cooking Time – 15 minutes, plus 10 minutes cooling time

Ingredients

• 1 3/4 cup quinoa ($1.50)
• 1/4 cup lemon juice ($.15)
• 2 garlic cloves, crushed ($.05)
• 1 cup finely chopped red onion ($.40)
• 1 cucumber (free from a church friend’s garden!)
• 3 medium sized tomatoes, diced (free from the garden)
• Fresh oregano and parsley, chopped (free from the garden)
• 4 ounces Feta cheese ($1.50) Used recent $1 coupon on $3 sale price, used 3/4 of the Feta for these

Directions

• Add 4 cups hot water to large saucepan, bring to boil. Once boiling, add the quinoa, stir, return to boiling, cover, reduce eat with let cook for about 15 minutes over low heat.  It is cooked with the little circles separate from the grain.
• In a mixing bowl, add the lemon juice, garlic cloves, chopped cucumber, chopped tomatoes, couple leaves of fresh chopped parsley and oregano.
• When the quinoa is cooked, remove it from the heat and let it cool for about 10 minutes.  Toss with the other vegetables in the mixing bowl. Sprinkle the Feta cheese into the quinoa and toss lightly.
• Serve Mediterranean Quinoa, as is. With grilled chicken on the side. Or grilled chicken cubes mixed in.

Cost $3.60, or more if you add chicken