I just wanted to give each and every one of you who commented on my flourless chocolate cake post a heartfelt thank you for all of your love and well-wishes. I am doing well; I’m settling into my new routine at home – the one thing I definitely don’t miss about my job is driving a half hour to and from work every day, especially in the winter. I’m taking some time to decide what I want to do next…oh, and I did I mention that we’re getting a puppy? Hubby and I have always wanted to get a dog, and we decided that the timing was perfect since I’ll be home for a little while and the puppy won’t have to be alone all day, which is important in the beginning and for potty training and all that. We got lucky and found a breeder who had one male puppy left in her litter, and we’re really looking forward to bringing him home very soon!
Now that I’ve shared our fun news, back to the salad. Though I’ve had quinoa before, I’ve never cooked it myself, and it was much easier than I thought – I whipped this up at the beginning of the week, and I’ve been eating it for lunch every day either by itself or as a side. Best of all, you don’t even realize how incredibly healthy it is, because it tastes so good. Give it a try this week!
- 7 ounces red quinoa
- 1/2 cup eggplant, diced
- 1/2 cup cucumber, diced
- 1/4 cup tomato, diced
- 2 cloves garlic, minced
- 1 can (15.5 oz) chick peas
- 1/4 cup sliced olives
- 1 Tbsp olive oil
- 1/4 cup feta cheese
Cook the quinoa according to package directions. Drain and set aside.
Dice the eggplant, cucumber, tomato, and olives, and mince the garlic. Drain the chick peas and set aside.
In a large bowl, mix together all of the ingredients except the cheese.
When ready to serve, crumble 1/4 cup feta cheese over the top of each serving. Serve at room temperature.