Greek Style Quinoa

I'd love to take credit and say that I discovered Quinoa on my own and I'm the coolest person alive,  but I have to give the credit to my big bro, Drew.  We were up at our house in Maine and I saw Drew eating it, and it looked gross to be honest.  He insisted I take some home, and try it, which I did, and have been hooked ever since.  Whenever we go to Maine, I'll usually boost whatever boxes of Quinoa Drew has up there, and 30 minutes after we leave, I will get that mean phone call screaming that I stole all the Quinoa.  Sorry Drew, ya snooze ya lose.

Being Greek, and having a fiance who LOVES Feta cheese, I will always try to incorporate it into our meals (Chris' famous feta eggs are coming soon to the blog), so when I saw this recipe in a Cooking Light magazine, I knew I had to try it.  I have adapted it somewhat to fit what I had in my pantry, but you could always add anything you want to this to make it suit you.  I will give my own tip to making Quinoa though...always boil it in chicken broth.  It makes it taste so much better.

Ingredients:

1 cup quinoa
2 cups chicken broth
3 tbsp olive oil
3/4 cup fresh lemon juice
1 tbsp dried oregano
1 clove minced garlic
1/4 cup Kalamata olives, chopped
1 bunch of scallions, chopped
a whole lot of crumbled feta
1/4 cup diced red onion
salt and pepper, to taste

Directions:

Combine broth and quinoa and quinoa for about 15-20 minutes over medium heat or until it has absorbed all of the chicken broth.

Spread cooked quinoa on a large dinner place and place in freezer for 15 minutes to chill (sounds crazy, but works like a charm!!)

Meanwhile, in a small bowl, combine olive oil, lemon juice, oregano, and garlic.  Remove quinoa after the 15 minutes are up and toss with contents of bowl.

Add olives, onion, feta and scallions.  Top with extra feta, then add a little extra lemon juice on top. Nom.